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Category: Fermentation-Based Alt Protein

  • Opinion: The Coffee & Cocoa Crisis Is Here. Here’s How Business Can Adapt

    coffee climate change
    6 Mins Read

    I love coffee. I drink it every day. It’s part of my culture, my mornings, my memories. But behind each cup is a fragile system, and that system is breaking.

    Coffee and cocoa are daily rituals for many of us, but behind every cup or chocolate bar lies a fragile system under increasing stress. What used to be distant projections of climate disruption are now real-time events: volatile harvests, surging prices, and shrinking yields.

    In 2024, cocoa prices quadrupled. Coffee hit a 50-year high in 2025. Farmers are leaving these crops behind. Hedging no longer works. And the effects are rippling across the supply chain.

    If your business depends on these ingredients, whether in chocolate bars, coffee blends, or ready-to-drink beverages, this isn’t a passing blip. It’s a structural shift.

    The supply chains are broken (and it’s costing you money)

    coffee prices
    Coffee prices have reached a 50-year high | Courtesy: MacroTrends

    Cocoa prices exploded from $2,500 per tonne in 2023 to over $10,000 in 2024, the highest in 46 years. Even after retreating slightly, prices remain three times higher than historical norms.

    Coffee futures hit $4.24 per lb in 2025, a 50-year high, as droughts in Brazil and Vietnam (which together supply 50% of global beans) slashed yields.

    Why does this matter for businesses? Input costs are rising and increasingly volatile, putting pressure on margins and making it harder to forecast. Hedging can’t keep up. But the biggest risk isn’t just price, it’s access. As supply becomes more unstable, securing reliable ingredients is becoming harder by the season.

    This isn’t a temporary squeeze. The narrow equatorial zones where these crops grow are becoming unpredictable. Rising temperatures, erratic rainfall, and disease (like swollen shoot virus in West African cocoa) are systemic threats.

    Bottom line: If your products rely on coffee or cocoa, your margins and supply security are at risk.

    Traditional solutions are too slow

    The industry’s playbook – breeding hardier plants, shifting farms north, and promoting regenerative practices – is critical, but too slow. New coffee varieties take 10-15 years to develop, test, and scale. Cocoa trees require three to five years to mature, if they survive pests and drought.

    Meanwhile, land availability is shrinking. World Coffee Research estimates that 50% of current coffee-growing land could become unproductive by 2050.

    starbucks climate resilient varietals
    Courtesy: Anay Mridul/Green Queen

    The overlooked solution: alternatives that work

    Here’s the truth: businesses don’t need perfect replacements. They need ingredients that are functional, cost-stable, and compatible with today’s supply chains. Ours delivers on all three – and tastes great while doing so.

    At Compound Foods, we’re building beanless coffee and cocoa ingredients designed to:

    • Reduce exposure to price spikes (no dependency on fragile origins)
    • Slot into existing manufacturing (no reformulation headaches)
    • Meet sustainability targets (up to 70% lower carbon footprint vs conventional coffee)

    How we do it

    Our journey began with a simple but powerful question: what makes coffee and cocoa what they are?

    We mapped over 800 compounds that create coffee’s flavour and aroma. Then we asked: can we replicate those experiences using what we already have? We explored byproducts from other food processes, seeds, cereals, and fibres, and applied food science, fermentation, and formulation design to transform them.

    Our first hypothesis was to use precision fermentation to recreate specific key compounds. But we quickly learned that no single compound could replicate the complex sensory experience of coffee. Even chlorogenic acid, a major coffee molecule, didn’t move the needle alone.

    So we took inspiration from nature, from how coffee farmers use fermentation to influence flavour. We built a base using whole foods that mimicked the coffee cherry. We identified ingredients with molecular overlap, tested them in the lab, and developed a fermentation process using microbial strains sourced from global coffee cherries.

    Over time, and with input from baristas, Q graders, and sensory scientists (including blind testing with Purdue University), we created a formulation that could rival the complexity and acidity of high-quality coffee. In one study with 120 tasters, 60% preferred our coffee over Blue Bottle and Stumptown.

    We also explored cell culture, partnering with a lab in Costa Rica to grow coffee plant cells. The result? It still required roasting and fermentation, and sensory performance fell short. After years of testing and iteration, our current method delivered the best outcomes across flavour, cost, and scalability.

    And what began with coffee, we Bean-Free, Climate-Ready: Compound Foods Expands Sustainable Coffee & Cocoa Ingredient Platform, developing high-quality alternatives in half the time, leveraging the ingredient database and expertise we built.

    minus coffee
    Courtesy: Compound Foods

    Why it matters now

    The current market dynamics are creating an opening. Brands are open to alternatives. Especially in cocoa, where consistency and cost have become pain points, ingredient diversification is no longer niche: it’s a strategy.

    Coffee has more emotional complexity. We get it. I love specialty coffee. It’s the only coffee I personally drink. The industry’s commitment to quality, soil health, and fair practices is unmatched. But specialty coffee accounts for just 10-15% of the market. The rest is commodity-driven, and that’s where the greatest risk lies.

    Let’s be clear: we are not trying to replace specialty coffee. If all coffee could be produced with the same care and ethics, we’d be in a very different place. But for the vast majority of brands and manufacturers, cost and consistency are non-negotiables.

    That’s why we’re offering a solution:

    • for small brands looking to reduce formulation costs;
    • for CPG companies protecting margins;
    • for distributors needing a backup supply.

    The path forward

    This isn’t about replacing coffee or cocoa. It’s about making them more resilient and closing the future gap between supply and demand.

    • Blending: Stretch expensive commodities by combining with alternatives.
    • Hedging: Secure secondary supply, insulated from climate shocks.
    • Innovating: Partner with food scientists to build future-proof products.

    If cocoa stays above $8,000 per tonne, alternatives save millions. If coffee yields drop another 20%, blends protect revenue.

    cocoa free chocolate
    Courtesy: Compound Foods

    Securing the future of coffee and cocoa through partnerships

    The coffee and cocoa industries won’t disappear, but business models built on low-cost, resilient, abundant supply will.

    Companies that thrive will be those that:

    • Diversify ingredients now
    • Invest in supply-chain resilience (not just sustainability optics)
    • Partner with innovators to bridge the gap

    At Compound Foods, we’re giving businesses the tools to act today. Because in a climate-disrupted world, the biggest risk isn’t change, it’s waiting too long to adapt.

    I want to drink coffee every morning. I want to indulge in cocoa treats forever. But the future of these crops won’t be built on nostalgia. It will be built by those willing to evolve. And the time to do so is now.

    The post Opinion: The Coffee & Cocoa Crisis Is Here. Here’s How Business Can Adapt appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Animal-Free Dairy Startup Perfect Day Accused of Misleading Consumers in New Lawsuit

    animal free dairy
    5 Mins Read

    US food tech startup Perfect Day has been hit with a false marketing lawsuit for its FDA-approved, animal-free dairy whey protein.

    Months after ending its lawsuit with a co-manufacturing partner, Californian precision fermentation pioneer is now facing another legal challenge.

    This time, it’s about the company’s marketing rather than manufacturing, with the Organic Consumers Association and GMO/Toxin Free USA accusing it of “false, unfair and deceptive” advertising and “material omissions”.

    Filed in the Superior Court of the District of Columbia Civil Division, the complaint targets Perfect Day’s ProFerm ingredient, a recombinant beta-lactoglobulin protein approved for sale by the Food and Drug Administration (FDA). ProFerm is the base of Bored Cow’s animal-free milk line, Strive Nutrition’s FreeMilk range, Myprotein’s Whey Forward protein, and Unico Nutrition’s Apollo protein powder, among others.

    Trade groups describe precision fermentation as a combination of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest.

    The lawsuit takes issue with Perfect Day’s claim that its “bioengineered protein product is identical to cow-derived whey protein and creates milk that is identical to cow’s milk”, citing a 2024 study (refuted by Perfect Day) claiming that there were 93 unknown molecules, plus fungicide residue, in a Bored Cow product.

    Why Perfect Day is being sued

    perfect day lawsuit
    Courtesy: Perfect Day

    Described the innovation as “the world’s first nature-identical dairy protein, without any animal inputs”, Perfect Day’s ingredient has been used by a number of industry giants, including Nestlé, Unilever, and General Mills. It can be swapped with conventional whey in a range of applications, and offers a higher branched-chain amino acid content than any other whey protein on the market.

    Plus, it emits 91-97% fewer emissions, requires 29-60% less non-renewable energy, and consumes 96-99% less water than its cow-derived counterpart.

    However, the plaintiffs accuse Perfect Day of “misrepresentation to the FDA”, adding that the case is about violating the District of Columbia’s consumer protection law.

    “Perfect Day markets the ‘milk’ as ‘identical’ to cow’s milk. That’s what we’re going after them for. That kind of false advertising is illegal, and it’s something we can take direct legal action against,” Alexis Baden-Mayer, political director for the Organic Consumers Association, told Children’s Health Defense – this is the anti-vaccine disinformation organisation formerly helmed by Robert F Kennedy Jr, the US health secretary.

    bored cow milk
    Courtesy: Bored Cow

    The argument is based on a study by the Health Research Institute (HRI), which analysed ProFerm and a Bored Cow product and claimed that the ingredient contained only 13% cow’s whey protein, the rest comprising fungal proteins. It suggested that ProFerm had 93 fungal compounds unknown to science, and missed 69 nutrients found in cow’s milk.

    It alleged that Bored Cow is using the term ‘microflora’ to avoid calling its product ‘GMOs’, although the product website states that “there are no GMOs in the final product, because the microflora are carefully filtered out”. Additionally, HRI claimed that the novel compounds in ProFerm could be or become toxic, allergenic, disruptive to nutrition and biome function, and cause dysbiosis.

    The complaint also suggests that Perfect Day hasn’t proven its protein as safe for humans or the environment, despite the FDA’s GRAS (Generally Recognized as Safe) decision disagreeing with that assertion. “Many of the fungal proteins and compounds have not been adequately studied for human consumption, and ProFerm’s production process itself may pose environmental risks,” it reads.

    Plaintiffs question FDA safety process, but have vested interests

    animal free whey
    Courtesy: Perfect Day

    The suit is seeking declaratory relief and an injunction to “stop the deceptive marketing of ProFerm” in DC, and the plaintiffs are demanding a jury trial.

    In response to the study, Perfect Day told Green Queen last year that HRI hasn’t published or made its data publicly available, and questioned the “methods and materials used in testing the product”.

    “Bored Cow does not contain microflora. All microflora are filtered out in the final step of Perfect Day’s fermentation process, leaving only the pure protein that Bored Cow uses in their multi-ingredient, kinder, greener product,” a company representative said.

    “Additionally, this article contains inaccurate information on the FDA GRAS process. The FDA evaluation for our GRAS notification was very thorough and detailed on safety, nutrition, and quality. And, there are no fungicides used anywhere in our process for making whey protein from fermentation and, furthermore, no fungicide could be created as a result of our process.”

    Diana Reeves, executive director of GMO/Toxin Free USA, said it was “deeply concerning” that a “nutritionally devoid substance composed primarily of fungal proteins never before consumed by humans” could be labelled as cow-derived whey: “Allowing this aberration into our food supply and classifying it as GRAS highlights the urgent need to reevaluate our regulatory framework for food.”

    perfect day whey protein
    Courtesy: Perfect Day

    It comes at a time when the FDA’s rule that allows companies to self-affirm ingredients as safe (based on independent scientific evaluations) is under threat, thanks to RFK Jr’s Make America Healthy Again movement. Perfect Day, however, would not be affected by the removal of this provision, as it holds a ‘no questions’ letter from the FDA, indicating it has undergone safety assessments from the government body.

    It’s worth noting that the Organic Consumers Association has a vested interest here. The group has been described as engaging in “anti-science activities” and promoting anti-vaccine conspiracies, and counts anti-vaccine influencer Joseph Mercola as a donor.

    Meanwhile, Perfect Day – much like the alternative protein industry it’s in – has had a rollercoaster couple of years. While it partnered with food behemoths and said it was raising $90M in Series E funding, it sold off its consumer brands division, The Urgent Company, and gave away half of its stake in Indian manufacturer Sterling Biotech. Co-founders Ryan Pandya and Peramul Gandhi left the company early 2024, and TM Narayan (who took over from Pandya as interim CEO) exited earlier this year. So far, a new CEO has not been announced.

    Green Queen has contacted Perfect Day with a request for comment.

    The post Animal-Free Dairy Startup Perfect Day Accused of Misleading Consumers in New Lawsuit appeared first on Green Queen.

    This post was originally published on Green Queen.

  • As Consumers Cool on Plant-Based Meat, Can New Product Formats Reinvent the Category?

    revo foods prime cut
    5 Mins Read

    With sales of meat analogues continuing to drop, some plant-based companies are moving away from replication and betting on new product formats. Revo Foods is one of them.

    “The plant-based industry had a dogma that if you replicate meat 100%, consumers will come, and I don’t think this is true anymore.”

    Those were the thoughts of Robin Simsa two weeks ago. He is the founder of Austrian vegan seafood maker Revo Foods. People care less about a one-to-one replica, and instead want a good protein source prepared in an attractive way.

    Simsa was speaking to Green Queen to mark the launch of the startup’s newest product, El Blanco – Inspired by Black Cod, made with mycoprotein, fermentation, and 3D printing.

    But his words were also a sign of what was to come. Today, the firm has introduced The Prime Cut, described as a “new class of performance nutrition that doesn’t try to imitate meat – and doesn’t need to”.

    “We believe the next generation of food shouldn’t be about replacement – it should be about enhancement,” says Niccolò Galizzi, head of food tech at Revo Foods.

    The startup is diving head-first into the consumer demand for functional foods, in a landscape where Europeans are becoming less trusting of the food system. For alternative protein players, can a shift in thinking be replicated in their customers too?

    3d printed plant based meat
    Courtesy: Revo Foods

    Plant-Based 3.0 is about nutrition, not replication

    The Prime Cut marks a departure from Revo Foods’s lineup of seafood analogues – and, for that matter, the lineup of most meat-free companies.

    “Most plant-based products still live in a ‘meat vs vegan’ world. We wanted to move beyond that, by stopping to copy and start creating,” explains Galizzi. “The Prime Cut isn’t here to replace steak – it’s built to fuel people who want to live longer, think clearer, and move better.”

    It labels the innovation as the first product of the Plant-Based 3.0 generation, designed with targeted nutrition in mind, instead of a focus on mimicking animal protein. This is despite a survey of 7,800 Europeans last year revealing that taste is the most important factor when it comes to their daily food choices, cited by 87% of respondents.

    Health wasn’t far behind though, with 81% of consumers finding it important. That said, this attribute is more critical for flexitarians (28% of whom called it an influential factor in their food choices) than omnivores (20%).

    This bodes well for Revo Foods, which says The Prime Cut isn’t intended for vegans or carnivores specifically, but “a third group” who are looking for foods that “help them perform better, live longer, and feel stronger”.

    plant based 3.0
    Courtesy: Revo Foods

    The shift towards healthy eating in Europe is being driven by Gen Z, 45% of whom say they want to buy more healthy food this year, and one in three are willing to pay a premium for such products. But what does healthy mean to them? According to McKinsey, high protein and low calories.

    The Prime Cut contains 8g of protein per 100g, and an identical amount of fibre. This will appeal to the 30% of Europeans who would like to eat more protein, and 38% who want to increase their fibre intake.

    Aside from the high protein and fibre content, Revo Foods is also focusing on micronutrients. Thanks to microalgae oil, the new product covers the daily recommended intake of omega-3 fatty acids, while also containing folic acid, vitamin B6, and vitamin B12.

    A wider shift towards functional plant-based foods

    These nutrients are preserved through Revo Foods’s patented 3D extrusion process, which eschews the high-heat treatment common in other food manufacturing methods. The use of mycoprotein, meanwhile, provides the natural umami flavour consumers desire even in health-first products.

    Only a third (35%) of Europeans feel fermented and plant-based products like Revo Foods’s products contribute positively to their health, while 28% feel the opposite. Their main complaints revolve around the use of additives and long ingredient lists (cited by 56% of respondents).

    The Prime Cut isn’t exactly what you’d call clean-label (compounded by the fact that the term doesn’t have an established definition) – it has over a dozen ingredients. But the company is leading with the health claims on the front of the packaging, highlighting the protein, fibre, vitamin, and omega-3 content to focus on “what the product delivers rather than what it avoids”.

    Retailing for €4.19 per 110g pack, it’s now available at Billa, Gurkerl.at, Kokku, Prokopp and other select retailers across Europe, with Revo Foods suggesting the product doesn’t belong in the traditional plant-based aisle – rather, it should be placed alongside functional foods like protein snacks or health supplements.

    whole food plant based diet
    Courtesy: Revo Foods

    It’s not the only plant-based meat or seafood company making this play. Cult-favourite British brand This has been teasing a new tofu-like “superfood” that would have more nutritional value than anything else currently available on the market. The product is set to launch later this month, at a time when tofu and tempeh are outpacing meat alternative sales.

    “As consumer awareness of environmental and ethical concerns surrounding meat consumption grows, we’re seeing continued interest in plant-based products, particularly with a lean towards health-focused choices and an ingredients list people recognise,” This CEO Mark Cuddigan told Sifted last year.

    This shift can be seen in the US too. New York-based Actual Veggies doubled its revenue in 2024 thanks to its line of plant-based burgers – but instead of mimicking meat, these put vegetables front and centre. It recently displaced a legacy veggie burger brand on the menu of Eurest, a corporate caterer that serves some of the country’s largest companies.

    “Actual Veggies isn’t trying to mimic meat. We’re celebrating vegetables,” co-founder and co-CEO Jason Rosenbaum told Green Queen. “People are looking for food made with real, recognisable ingredients – not ultra-processed meat alternatives… Whole-food plant-based options are no longer niche – they’re becoming the standard.”

    The post As Consumers Cool on Plant-Based Meat, Can New Product Formats Reinvent the Category? appeared first on Green Queen.

    This post was originally published on Green Queen.

  • French Startup to Create Recombinant Milk Proteins from Bel Group’s Whey Waste

    5 Mins Read

    Bel Group France has partnered with portfolio company Standing Ovation to upcycle its whey waste to produce precision-fermented casein proteins.

    What if waste from cow’s milk could help create next-generation dairy products?

    That’s exactly what French startup Standing Ovation is hoping to do. It has developed a method to transform acid whey – the dairy industry’s biggest waste product – into its precision fermentation process to make recombinant casein proteins.

    It will use whey serum supplied by dairy giant Bel Group (an investor in Standing Ovation), reducing food waste and contributing to the circular economy. Around 80-90% of milk that enters cheese manufacturing facilities ends up as whey. Globally, between 180 and 190 million tonnes of the liquid is produced annually.

    standing ovation funding
    Courtesy: Standing Ovation

    “Whey, a byproduct of the dairy industry, contains sugars such as lactose and galactose. These sugars are fermented using a proprietary process developed by Standing Ovation, resulting in the production of casein, the primary protein found in milk,” explains Standing Ovation co-founder and scientific director Romain Chayot. He adds that the industrial process is compatible with all types of whey.

    “Standing Ovation’s technology, combined with our cheese-making expertise, enables us to put this technological innovation into practice, opening up a whole new world of possibilities for imagining tomorrow’s recipes and products, combining nutritional quality, accessibility and responsibility,” adds Caroline Sorlin, director of investments and collaborations at Bel Group.

    Standing Ovation diversifies client base with whey process

    Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest. In Standing Ovation’s case, this is casein, which makes up 80% of the protein content found in milk.

    The protein is responsible for emulsification, stabilisation and gelation, giving dairy products many of the functional properties that make them desirable – think the melt and stretch of cheese, or the creaminess of ice cream.

    “Standing Ovation’s proprietary process converts agricultural sugars, such as glucose and sucrose, into proteins through precision fermentation,” Chayot tells Green Queen.

    He adds that using Bel Group’s whey allows the company to diversify its portfolio and customer base: “These two production systems will continue to operate in parallel – one serving the vegan market, and the other targeting the dairy industry by supplementing traditional products with Standing Ovation’s caseins.”

    standing ovation bel group
    Courtesy: Bel Group

    Yvan Chardonnens, CEO of Standing Ovation, outlines how the acid whey serum contains minerals, sugar (from lactose), organic acids, and very little protein. “No traces of lactose from acid serum are found in the casein powder obtained by precision fermentation using the Standing Ovation process,” he tells Green Queen when asked about concerns around allergenicity and intolerances. (Since this is a bioidentical protein, it isn’t suitable for those with dairy allergies.)

    “The volumes of serum that can be processed using Standing Ovation’s technology are substantial,” he adds. “From the current capacity of several cubic meters, we plan to scale up progressively to millions of cubic meters per year. Discussions with stakeholders across multiple continents are already underway.”

    While the company hasn’t disclosed the financials involved in the deal with Bel – or whether it is obtaining the whey for free – it has been working with another industry behemoth, Ajinomoto Foods Europe, to co-manufacture the recombinant casein at its industrial-scale plant in northern France.

    Tariffs make Standing Ovation rethink strategy

    While about half of all whey is processed into added-value products like protein powders, functional foods, edible films and coatings, and lactic acid, a significant amount is left unused. Moreover, whey disposal is a costly process – its biochemical oxygen demands are significantly higher than wastewater, and it can pose risks to farmland. Up to 47% of the whey from the cheese industry is discharged into water bodies, causing pollution, ecological imbalances, and uncontrolled microbial growth.

    It underscores the need for solutions like Standing Ovation’s. The company says a lifecycle assessment shows its Advanced Casein protein generates 94% fewer greenhouse gas emissions when produced from plant-based sugars. Since this new process valorises a waste stream, the environmental wins could be “even more advantageous when derived from acid whey”, according to Chayot.

    “The life-cycle assessment is currently undergoing certification, and the precise environmental impact will depend in part on the purchase price of the whey,” he says.

    Asked if Standing Ovation and Bel Group are co-creating products, Chardonnens says: “We are a protein-focused company operating in the B2B sector; however, we consistently offer our clients the opportunity to share our efforts towards the discovery of new dairy applications formulated using our advanced caseins.”

    standing ovation dairy
    Courtesy: Standing Ovation

    Several major dairy players are already using the recombinant casein to develop new products, primarily targeting the US market for 2026-27. The startup – which has raised €23M to date – has previously indicated it’s working towards regulatory approval in the US for 2026 and the EU for 2027. So far, only New Culture and Fermify are cleared to sell animal-free casein stateside, both obtaining self-determined GRAS (Generally Recognized as Safe) status last year.

    The FDA’s self-affirmation pathway is under threat, with Health Secretary Robert F Kennedy Jr suggesting he is looking to potentially scrap the rule. “We never considered a simple self-GRAS system for commercialisation, but a certified GRAS,” says Chardonnens.

    That said, the ongoing tariff war is also making the company revamp its plans. “Tariffs are pushing us to consider other markets than the US more quickly, and open a Standing Ovation branch in the US next year,” he says.

    The partnership with Bel comes weeks after researchers in Denmark and Mexico developed a process to upcycle whey into sustainable single-cell proteins through fermentation. Bel Group, meanwhile, has invested €9M in a collaborative project to make better-tasting vegan cheese for its brands, which include Babybel, The Laughing Cow, and Boursin.

    The post French Startup to Create Recombinant Milk Proteins from Bel Group’s Whey Waste appeared first on Green Queen.

    This post was originally published on Green Queen.

  • US Grants Patent for Mycoprotein Startup to Turn Potato Waste Into Sustainable Meat

    the better meat co funding
    4 Mins Read

    Food tech startup The Better Meat Co has received its sixth patent in the US, which covers a method to produce mycelium proteins using potato waste as a feedstock.

    As it ramps up production and mobilises capital to enter its next growth phase, US startup The Better Meat Co has won a sixth patent for its mycoprotein technology.

    The United States Patent and Trademark Office granted the West Sacramento startup a patent covering a process to produce mycelium protein using potato-processing sidestreams as a substrate. This involves growing species within the Neurospora genus and Aspergillus genus in a potato-based liquid medium to create a high-protein, high-fibre biomass.

    Known as Rhiza, the mycoprotein biomass can then be dried, sized and hydrated into various food products or blended with plant- or animal-based ingredients to create more sustainable proteins.

    It’s a whole-biomass ingredient with all essential amino acids, a protein content of 50% by dry weight (higher than eggs), and a protein digestibility score of 0.87-0.96 (close to casein, beef and eggs). And unlike conventional meat, it has zero cholesterol and virtually no saturated fat.

    ‘Nearly unlimited’ access to potato sidestreams

    better meat co patent
    Courtesy: The Better Meat Co

    “Sidestreams from potato processing include pieces of potato that aren’t the right length for french fries, sub-size potatoes, and more,” explained The Better Meat Co founder and CEO Paul Shapiro.

    The firm sources the byproducts from a potato processing partner and has access to what Shapiro describes as a “nearly unlimited” quantity.

    “We are able to take low-value potato (starch) and convert it within hours into high-value protein (mycelium), so even just using non-sidestream potatoes can be advantageous as a carbon source,” he said.

    The patent also covers downstream applications such as pasteurising the ingredient, grinding it before being blended with other ingredients, shaping it into nuggets, sausage links, and patties, and mixing it with natural flavours to mimic chicken, beef, or pork.

    “Our previous five patents cover the creation of shelf-stable granules of Neurospora,” said Shapiro. “This new patent covers both Neurospora and Aspergillus grown on potatoes. It’s fairly expansive.”

    Neurospora crassa has an extensive history of use in food globally. It’s used to make oncom, a traditional fermented Indonesian produced from byproducts like soy pulp (or okara), in the starter mass for fermenting tiquira (a Brazilian alcoholic drink), and is one of the organisms present in Roquefort cheese in southern France.

    Aspergillus oryzae, meanwhile, is a type of koji mould that forms the base of common food and beverage products, like miso, mirin and sake.

    “We have used a variety of carbon sources with success to make our mycoprotein, including carbon coming from corn, cane, rice, and potato,” said Shapiro. This will further reduce its already-low climate footprint, and strengthen its position in the fermentation world.

    The Better Meat Co calls for end to tariff war

    mycelium protein
    Courtesy: The Better Meat Co

    The patent win comes weeks after The Better Meat Co signed a letter of intent with one of South America’s largest meat companies for the use of Rhiza in blended meat applications. This added to four other agreements from major meat producers in North America and Asia. Taken together, these deals are expected to bring $13M in annual revenue for the startup.

    With partners like Hormel Foods and Maple Leaf Foods, the only way the firm can keep up with the growing demand for Rhiza is to scale up production. It currently operates a 9,000-litre pilot plant in Sacramento, though soon, the company will work with a co-manufacturer to produce mycoprotein on a 150,000-litre fermentation capacity.

    “We can reach profitable revenue at a contract manufacturer in a shorter timeframe and with less capital investment than we could if we were going to build and operate our own fermentation factory,” Shapiro said, explaining the move.

    The company has raised $27M from investors to date and last year received a $1.5M biomanufacturing grant as part of the US Department of Defense’s Distributed Bioindustrial Manufacturing Program (DBIMP) to scale up its operations. It is currently in the middle of a $15M fundraising round to support these expansion efforts.

    The mycelium ingredient has received Generally Recognized as Safe (GRAS) certification from both the US Food and Drug Administration (FDA) and Department of Agriculture (USDA) to sell its mycoprotein stateside, as well as the Singapore Food Agency.

    It was one of several alternative protein startups recognised as the World’s Top GreenTech Companies of 2025 by Time Magazine, alongside fellow fermentation players Planted and Meati, cultivated protein startups Mosa Meat and Wildtype, and plant-based meat pioneer Impossible Foods.

    Asked how the global tariff war is impacting the business, Shapiro said: “Our hope is that the trade war will end and much-needed certainty can be offered to companies like our own. But most of our customers aren’t in the US, and we have the ability to produce outside of the US, too.”

    The post US Grants Patent for Mycoprotein Startup to Turn Potato Waste Into Sustainable Meat appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Investors Bet $9M on Korean Startup’s Precision-Fermented Grape Yeast Proteins

    intake foods korea
    4 Mins Read

    South Korean alternative protein pioneer Intake has secured ₩13.5B ($9.2M) in Series C funding to commercialise its precision-fermented dairy, meat and egg proteins.

    Seoul-based food tech leader Intake is expanding its alternative protein portfolio to include precision fermentation, raising ₩13.5B ($9.2M) in its latest funding round to advance this effort.

    The parent company of plant-based meat maker Innocent and sugar-free konjac jelly brand Sugarlolo, Intake has developed a yeast strain from locally grown grapes with 1.5 times higher protein than conventional yeast, designed to replace whey protein. It’s also working on recombinant meat and egg proteins.

    The Series C round was led by CJ Investment, HB Investment, Woori Venture Partners, KDB Industrial Bank Capital, J Curve Investment, and Wonik Investment Partners, and takes its total raised to $20M.

    “As consumer interest in healthy eating habits continues to rise, industry attention toward advanced alternative food technologies is surging,” said Kim Hyun-kyu, a senior analyst at CJ Investment. “Intake, led by food science entrepreneurs from Seoul National University, has successfully developed patented alternative food ingredients and commercialised them.”

    Intake working on several protein suites

    precision fermentation whey
    Courtesy: Intake

    Founded in 2013 by Han Nok-yeob, Intake specialises in alternative proteins across both B2B and B2C channels. Its move into precision fermentation comes at a time when investors are betting their dollars on the technology over plant-based proteins or cultivated meat.

    Globally, fermentation-derived protein startups received 43% more capital in 2024, against a 64% drop for plant proteins and 40% decline for cultivated meat.

    The firm is leveraging precision fermentation to produce what it calls “first-generation protein powders” for “second-generation alternative proteins” like meat, dairy and egg alternatives. Its “super protein” yeast strain is derived from grape yeast. It is earmarked to replace whey from cow’s milk.

    “It is a naturally derived wild-type strain that has been enhanced through adaptive evolution and processed into a protein ingredient. We use Saccharomyces cerevisiae as the base strain,” said Han. After enhancing the strain, it optimises and cultivates the fungi. This is followed by the harvesting and disruption of cells to extract protein, and the processing of the material for various applications.

    “Since the strain is naturally evolved and not classified as GMO, it falls outside major regulatory concerns,” he explained. “Nevertheless, we are preparing all necessary data to obtain the US FDA’s NDI (New Dietary Ingredient) and GRAS (Generally Recognized As Safe) approvals to ensure there are no safety issues.”

    Additionally, Intake is working on heme protein – a primary component known to give beef its red colour and meaty flavour – by leveraging CRISPR-based gene editing and expression in native strains. Plant-based meat giant Impossible Foods also uses precision fermentation to produce heme protein for its beef analogues.

    The firm is also developing albumen, or egg white protein, via the technology. California’s The Every Company and Finland’s Onego Bio are leading this space, with the former selling recombinant egg proteins for a few years now, and the latter being cleared to sell its ingredient in the US recently.

    Alternative proteins heat up in South Korea

    innocent meat
    Courtesy: Intake

    Intake’s whey protein replacer is currently in its early commercialisation phase, but the company has its sights set on the North American market for 2026, given “it is the largest and most advanced market in the whey-related protein segment”.

    It will use the Series C funds to supercharge this effort, with a focus on accelerating the R&D and global infrastructure expansion specifically for the microbial protein business.

    “This Series C funding is proof that our alternative food technologies and products have earned consumer and market trust,” said Han. “Our goal is to finalise the development of core microbial-based alternative food technologies, positioning them as a viable alternative to the conventional food industry.”

    Intake’s existing businesses, which also include hydration brand Vital Water, netted the firm ₩22.4B ($15.2M) in revenue last year, achieving a 30% annual growth rate. Under its Innocent brand, it sells vegan dumplings, meatballs and falafels, among others.

    The firm plans to “apply our protein ingredients across” its B2C brands, but its primary focus will continue to be on the B2B side.

    It’s also leading a government-backed project to develop plant-based and cultivated fish products. The five-year research project is fuelled by a ₩29B ($21M) investment by the Ministry of Oceans, and involves two other startups and five universities. Here, Intake will introduce edible ingredients to mimic the taste and texture of salmon and tuna using “blue protein” derived from seaweed and kelp.

    “Our goal for 2025 is to commercialise yeast-derived concentrated protein as a replacement for whey protein,” said Han. “Starting in 2026, we plan to develop heme protein, albumin, and whey alternatives through both GMO and non-GMO tracks.”

    Its investment comes as alternative proteins become more popular in South Korea. Experts believe it could be one of the countries that issue regulatory approval for cultivated meat this year, with significant public investment going into this sector. Cultivated seafood company CellMeat filed for approval in early 2024, while Simple Planet has indicated that it aims to obtain the green light this year too.

    The post Investors Bet $9M on Korean Startup’s Precision-Fermented Grape Yeast Proteins appeared first on Green Queen.

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  • MycoTechnology Earns GRAS Approval to Sell Honey Truffle Flavour Modulator in the US

    mycotechnology
    4 Mins Read

    US food tech firm MycoTechnology has received regulatory approval to sell its honey-truffle-fermented flavour modulator in the country.

    Colorado-based MycoTechnology, known for its fungi fermentation technologies, has been cleared to sell an ingredient that can enhance flavours and modulate sweetness in the US.

    The firm’s ClearHT natural flavour has obtained Generally Recognized As Safe (GRAS) status from the Flavor and Extract Manufacturers Association (FEMA), paving the way for its use as a flavour with modifying properties in a host of food and beverage applications.

    The precision-fermented ingredient is derived from honey truffles, and is slated to be available by early 2026. “Achieving FEMA GRAS status affirms the safety of ClearH natural flavour and opens new opportunities in many regions,” said Sue Potter, VP of regulatory affairs at MycoTechnology.

    “This is a significant milestone in our efforts to expand the availability of our ingredient solutions to global markets,” she added.

    Can honey truffles sweeten food manufacturers’ prospects?

    mycotechnology honey truffle sweetener
    Courtesy: MycoTechnology

    ClearHT is MycoTechnology’s newest ingredient solution, sourced from a sweet protein found in honey truffles, a unique fungi species native to Eastern Europe with an extensive history of use.

    The flavouring can alter and enhance taste perceptions and help reduce sugar in food formulations, meeting consumer demand for better-tasting products that are also better for them.

    At low inclusion levels, ClearHT can intensify the perception of flavours like sweet vanilla, citrus, caramel, toffee, and chocolate, as well as tropical and berry-like notes. At the same time, it can extend cooling sensations and intensify menthol flavours.

    Additionally, the fermentation-derived ingredient can reduce burnt, smoky or chemical notes, and mitigate the unpleasant off-flavours associated with high-intensity sweeteners like stevia.

    ClearHT isn’t MycoTechnology’s only honey truffle innovation. In 2023, it unveiled a sweetener that’s 1,500-2,500 times sweeter than sugar, with negligible calories and no aftertaste. The startup is currently scaling up its production of this ingredient and is working with manufacturers to bring it to market.

    It plans to commercialise the honey truffle sweetener in the North American market in 2025-26, followed by Latin America, Asia, the Middle East and Europe.

    “This approval marks another important step in our mission to promote healthier, better-tasting food and beverages,” said Jordi Ferre, who took over as CEO from interim chief (and current CTO) Ranjan Patnaik in December. “Our team has continued to demonstrate exceptional progress in scale-up, safety validation, and applications development in preparation for commercial availability,” he added.

    MycoTechnology banks on burgeoning sweet protein category

    mycelium protein
    Courtesy: MycoTechnology

    While it works to commercialise its honey truffle portfolio, its flagship ingredient, ClearIQ, is already being used by over 100 customers, including major flavour houses, co-manufacturers, distributors and CPG firms.

    This mycelium-derived ingredient can mitigate bitter and astringent notes in products (including the off-flavours of plant proteins) and enhance fruity and indulgent flavours. Its product applications range from alternative sweeteners, coffee, and meat and dairy alternatives to functional and energy drinks, CBD products, and extruded snacks. ClearIQ also works in chocolate, as can be seen in the sugar-free sweet dark chocolate bar launched by Macalat last year.

    The company was founded in 2013 and has raised $220M over several rounds, with the latest injection – an $85M Series E raise in 2022 – led by sovereign wealth fund Oman Investment Authority. That was initially earmarked to open a factory producing mycelium meat, but MycoTechnology has since abandoned its meat alternatives plan (reflective of the tough market landscape for alternative proteins) and shifted focus to its flavour and sweetener portfolio.

    It operates an 86,000 sq ft facility in Aurora, Colorado, which is equipped with “state-of-the-art” fermentation tanks and a tasting centre for its mycelium ingredients.

    Sweet proteins represent a burgeoning market brimming with potential, as consumers look to cut back on sugar without any compromises on flavour, and turn away from sweeteners riddled with health risks, like aspartame. They’re part of the larger sugar substitute market, which was valued at $8.9B last year.

    One of the most popular sweet proteins is brazzein, which is being commercialised by startups like Oobli and Sweegen (both American). Outside the US, Chile’s Naturannova has created a sweet protein 10 times sweeter than sweeteners like Stevia, and Israel’s Amai Proteins makes Sweelin, a precision-fermented ingredient that’s 3,000 times sweeter than sugar.

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  • Zero Sugar, 5g Protein: This Sustainable Syrup Pumps Up the Macros in Your Daily Latte

    protein syrup
    5 Mins Read

    Precision fermentation pioneer The Every Company recently released a sugar-free syrup made from its recombinant egg protein – and it’s meant for more than just your lattes.

    The Every Company has rolled out a protein-packed, zero-sugar syrup that would make you more likely to ask for that extra pump in your iced latte.

    The Californian food tech startup is famous for its recombinant egg proteins, which give food and beverage products the functionality of eggs, minus the chicken. It’s a proposition that has long attracted welfare- and climate-conscious consumers, and with egg prices breaking records in the US, it might just lure a much wider set of Americans now.

    To diversify its portfolio and expand its reach, the company’s new syrup – marketed under a new white-label brand, Dash – is now part of a limited-edition promotion at wellness hub Earthbar. Customers can order a mocha or a matcha latte with the syrup at one of several locations.

    “We are working closely with the Earthbar team to explore longer-term plans,” The Every Company’s director of product marketing, Corinn Williams, tells Green Queen.

    The syrup can be used for a lot more than just your lattes. “The protein-boosted beverage syrup was specifically formulated to blend seamlessly into coffee and tea-based drinks, but it works just as well in a range of other hot and cold beverages, including fruit smoothies, milk-based beverages, and protein shakes,” says Williams.

    EveryBoost delivers functionality without sensory compromises

    the every company egg
    Courtesy: The Every Company

    The star ingredient powering the Dash syrup is the Every OvoBoost (formerly Every Protein), a highly soluble protein powder with a neutral taste and texture, designed specifically for integration into food and drinks.

    The firm is a pioneer of precision fermentation, which combines the process of traditional fermentation with the latest biotech advancements to efficiently produce a compound of interest – in this case, a bioidentical version of glycoprotein.

    “It can be used to enhance protein content in products like sparkling water or soda where protein-boosting with ingredients like whey or pea protein is impossible,” explains Williams.

    It is the same ingredient that appeared in Pressed Juicery’s Pineapple Greens Smoothie in 2021 and Pulp Culture’s pressed hard juices a year later. It also forms the base of the coffee enhancer and protein matcha mixes sold under the Fermy brand, the result of a collaboration between The Every Company and Landish Foods.

    The ingredient is said to “deliver functional benefits without altering flavour or texture”, helping boost protein concentrations without any sensory impact.

    “OvoBoost can also be used as a natural emulsifier for total or partial replacement of eggs in high-fat applications like mayonnaise, sauces, and dressings,” Williams adds.

    What goes into the protein syrup?

    every co protein syrup
    Courtesy: The Every Company/Earthbar

    The Every Company chose to create the Dash brand to distinguish itself from its core business as a B2B provider of fermentation-derived proteins.

    The sugar-free syrup used at Earthbar uses allulose as a sweetener to “appeal to a more carb-conscious consumer”, Williams says. Other ingredients include water, phosphoric acid, sodium citrate, potassium sorbate and sodium benzoate (both to preserve freshness), natural flavours, and an Every Protein Blend (a mix of OvoBoost with L-Isoleucine, L-Tryptophan and L-Leucine).

    At launch, the company said it had created a “game-changing Protein Pump” to allow protein-boosting to almost any drink. Each ounce of the syrup contains 5g of recombinant egg protein. “It delivers functional benefits without altering flavour or texture, making it highly versatile and allowing for elevated protein concentrations with no impact to a beverage’s mouthfeel and other sensory attributes,” says Williams.

    “We have also developed alternative formulations that use other sugar-free sweeteners, natural cane sugar, and unsweetened/unflavoured iteration,” she adds.

    “We do not plan to release our own version in retail, but we’re looking forward to working with experts in sweet and savoury syrups to help them unlock their own protein-boosted innovation.”

    Scale-up plans are a priority for 2025

    the every company
    Courtesy: The Every Company

    Could you potentially use the syrup as an egg substitute in baking, given its functionality? “Dash Protein Syrup is designed to blend in hot and cold beverages and is not intended to replace eggs in baked goods,” Williams clarifies.

    “We have a separate protein ingredient for replacing eggs in baked goods: Every OvoPro, a functional egg white ingredient (bioequivalent to ovalbumin) that replicates the binding, gelling and foaming of traditional eggs,” she says.

    “OvoPro can be used as a total replacement for whole egg or partial replacement in concert with egg or other ingredients. Designed for both packaged foods and foodservice, it seamlessly integrates into applications like sweet baked goods, rich doughs, frozen and prepared foods, pasta, protein bars, and more.”

    The Every Company has also commercialised animal-free pepsin, a functional digestive protein with broad applications in food processing and dietary health products. While the startup has received FDA approval for all three of these proteins, “due to the volatility of the egg market and the growing demand for innovative solutions”, its current focus is on OvoPro and OvoBoost.

    The firm made a splash in 2023 when its egg proteins became the centrepiece of a one-night-only dinner at Daniel Humm’s Eleven Madison Park, the only three-Michelin-starred vegan restaurant in the world. It has also impressed investors, having raised $233M in funding to date.

    “Our core focus for 2025 is on expanding manufacturing capacity to meet customer demand,” says co-founder and CEO Arturo Elizondo. Asked about the company’s runway, he adds: “Every is well-capitalised and supported by a robust investor base with the ability and willingness to continue supporting the company.”

    The post Zero Sugar, 5g Protein: This Sustainable Syrup Pumps Up the Macros in Your Daily Latte appeared first on Green Queen.

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  • CellX Debuts World’s First Morel Mycelium Jerky with New US Brand Mourish

    cellx mycelium
    5 Mins Read

    Chinese food tech player CellX has self-determined its first-of-a-kind morel mycelium ingredient as safe in the US, launching high-protein snacks under new consumer brand Mourish.

    Chinese startup CellX is entering the US with what it claims is the world’s first morel mushroom mycelium, rolling out a line of jerky products under new consumer brand Mourish (Mushrooms That Nourish).

    The firm has self-affirmed its morel ingredient under the Generally Recognized as Safe (GRAS) provision in the US, a regulatory pathway that lets companies sell products based on independent scientific evaluations. While these must adhere to the Food and Drug Administration’s (FDA) requirements, they don’t legally mandate a review by the agency.

    The future of self-affirmation is uncertain, with health secretary Robert F Kennedy Jr calling it a loophole and asking the FDA to potentially scrap it. It would require food producers to submit their safety conclusions to the FDA and wait for a no-objections letter before they can commercialise ingredients.

    “It’s unfortunate, but… the change will likely take years to take effect,” Ziliang Yang, co-founder and CEO of CellX, tells Green Queen. He confirmed that the firm plans to notify the FDA “in the near future”.

    Right now though, Yang is looking forward to building Mourish- jerkies are now available on its website and Amazon- with plans to enter US supermarkets later in the year.

    Yang aims to make the morel mycelium available to other manufacturers further down the line. “We have started exploring B2B opportunities since last year, and have a few active partners that we are testing the ingredient with,” he says. “We hope to enable brands to create innovative products with our mushroom mycelium protein.”

    morel mushroom mycelium
    Courtesy: CellX/Mourish

    How CellX grows its mycelium

    What began as a cultivated meat company expanded into mycelium fermentation in 2023. “Our team initially used mycelium as a scaffold for cultivated meat, but we quickly realised the exceptional taste and efficiency of this ingredient,” explains Yang.

    “Mushrooms are a superfood, offering incredible nutritional and functional benefits,” he adds. Mycelium has become the darling of the alternative protein world, revered for its ability to assume animal-like flavours, offer complete protein, lower cholesterol, and cut production emissions, among other benefits.

    CellX leverages biomass fermentation to grow its ingredient. It first separates mycelium – the root-like structure of filamentous fungi – from the fruiting body, then experiments with different strains and growing conditions to balance flavour and protein content.

    It cultivates the mycelium in large fermentation tanks, where it grows and multiplies into nutrient-rich protein. At this stage, it’s carefully separated from the fermentation broth and steamed alongside shiitake mushrooms to enhance the natural flavour of the final ingredient.

    mourish
    Courtesy: CellX/Mourish

    Why it chose morel mushrooms

    “By harnessing mycelium fermentation, we significantly increased its protein content, making it an ideal protein alternative,” says Yang. The morel mycelium boasts 5% protein, 25% fibre, and essential vitamins and minerals, giving a makeover to what are historically known in France as the “mushrooms of kings”.

    Morels, CellX explains, are held in high regard by foragers and chefs for their umami, earthy and nutty flavour, and meaty texture. They’re relatively rare, making them some of the most expensive wild mushrooms available.

    “Our decision to focus on morel over other fungi species was deliberate,” Yang says. “We selected our strain from thousands of options, following years of research and development with our university partner. Our proprietary morel strain was isolated from Shangri-La. Our asset-light approach, combined with strategic partnerships, enables cost-efficient, high-quality production.”

    The firm uses a mix of spices to zhuzh up the mycelium before shaping it into snackable bites and baking it on low heat (which helps preserve the nutrients and umami notes). The jerkies – which also contain lion’s mane mushroom powder and pea protein – are available in teriyaki, lemon-pepper, and Sichuan peppercorn flavours. Each 1oz pack contains 8g of protein, 4g of fibre, and zero saturated fat.

    mushroom jerky
    Courtesy: CellX/Mourish

    CellX pivots to licensing model for cultivated meat

    CellX, which has relocated its headquarters from Shanghai to San Francisco, has scaled up production of its mycelium to 12,000-litre fermenters, with immediate plans to expand to 30,000 and 120,000 litres.

    “We are looking at additional products to add to our portfolio later this year, anywhere from snacks and meat alternatives, to protein beverages,” says Yang. The company had initially targeted hybrid meats – mixing its mycelium with cultivated meat – however, that is no longer a focus for its consumer brand.

    “If there are B2B customers who want to use our morel mushroom mycelium ingredient to create these products, we are happy to sell the ingredient,” he says.

    This is reflective of CellX’s cultivated meat pivot too. While it operates a 2,000-litre pilot facility in China – the country’s largest – it doesn’t plan on selling its own products, and is instead focusing on a tech licensing model. It aims to help cultivated meat startups scale up by offering an end-to-end production solution, proprietary cell lines, culture media and bioprocesses, and support for regulatory filings.

    “The underlying thinking behind the shift is that we want to generate revenue and even profits faster, and engage with consumers and customers faster to prove product market fit,” says Yang.

    china lab grown meat
    Courtesy: CellX

    Breaking even without further outside capital

    “I think cultivated meat is still a relatively nascent industry that needs a significant amount of capital, and patience from all stakeholders. It’s unfortunate that the overall sentiment has shifted, and the fundraising environment makes it extremely difficult for companies to go from R&D to commercialisation,” he adds. Indeed, cultivated meat startups attracted 40% less investment in 2024, following a 75% dip the year before.

    CellX itself has raised $20M to date. “We are open to raising more capital, but it won’t be the focus. Our focus is to generate revenue through our B2C brand Mourish, B2B sales of mushroom mycelium ingredient, and licensing cultivated meat technologies,” says Yang.

    “It’s our goal to break even without additional outside capital. However, additional capital is always welcomed as it can help us expand to additional channels, products, and markets,” he adds.

    “We are also fortunate to have started the mushroom mycelium pipeline three years ago, and it’s ready to commercialise now. So the choice to focus on commercialising mushroom mycelium, and pivoting to licensing the cultivated meat tech is natural, as we shift our focus to generating revenue, and finding product market fit.”

    The post CellX Debuts World’s First Morel Mycelium Jerky with New US Brand Mourish appeared first on Green Queen.

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  • This Swiss Startup’s ‘Natural’ Emulsifier Contains Fermented Yeast – And Nothing Else

    cosaic
    6 Mins Read

    Swiss fermentation firm Cultivated Biosciences has unveiled a new brand identity and its debut product, a yeast-derived ingredient to replace animal-based and industrial emulsifiers.

    Zurich-based Cultivated Biosciences has rebranded to Cosaic and introduced a yeast-based emulsifier ahead of a $7.5M pre-series A fundraiser to support its US launch.

    The new name – “mosaic with a ‘c’” – refers to the composite of “fats, proteins and fibres blending into one emulsion”, dubbed Cosaic Neo. The fermentation-derived ingredient combines eight key functionalities to allow manufacturers to swap out emulsifiers derived from dairy, eggs, or industrial plant-based formulations.

    It is homing in on the ‘clean-label’ and ‘natural’ aspects, explaining that Cosaic Neo’s ingredient list has just one word: yeast. “We have an emulsion that is 100% derived from yeast. We do not… mix it with anything else,” says chief commercial officer Lucie Rein. “That’s why it’s unique… It’s a natural emulsion because it grew as such in the yeast cell.”

    The startup plans to file for regulatory approval in the US and Europe by the end of this year. It’s aiming to enter the former market in 2026 via a range of protein shakes in collaboration with several “industry giants”, which are currently trialling the concept.

    Cosaic’s emulsifier addresses consumer pain points

    cultivated biosciences funding
    Courtesy: Cosaic

    To grow its ingredient, Cosaic makes use of a non-GMO oleaginous yeast strain, known to naturally produce significant quantities of lipids. The microorganisms are cultivated in a bioreactor, where they are fed a diet of sugars, nitrogen sources, and a mix of minerals and vitamins.

    Its proprietary biomass fermentation technology enables non-chemical extraction with off-the-shelf equipment to break open the cells and extract the emulsion. The specific microstructures it extracts give the ingredient an off-white colour.

    Cosaic Neo is described as “creamy” since the fat appears in the form of tiny droplets with lubrication properties. The emulsifier is a “multifunctional ingredient” that can replace single-purpose incumbents and bring bulk, nutrition, and stability to the products it’s integrated into.

    The ingredient’s formulation speaks to consumer trends. In a 1,500-person survey by Kerry in 2022, 34% of respondents said sensorial attributes have the most room for improvement for milk alternatives, Moreover, 76% of consumers favour ‘a nice creamy mouthfeel without the dairy’, and 77% find non-dairy products more appealing if they have ‘better body and texture’.

    These views have not subsided in the years since. A November 2024 poll by Roland Berger found similar results. It suggested that 58% of people are willing to switch to plant-based dairy, but unsatisfactory taste or texture remained the biggest purchase barrier (cited by 57% of respondents).

    Can yeast shake up the protein space?

    cosaic neo
    Courtesy: Cosaic

    The fermentation-derived emulsifier contains 8-15% protein, 45-60% fat (13-22% of which is saturated), and 25-45% fibre, and can be used in a variety of applications, from ready-to-drink protein shakes, coffee creamers, and non-dairy milks, to mayo, sauces, and creamy liqueurs.

    “Our go-to-market is focused on ready-to-drink protein shakes, given the unique and strong value proposition we have for those,” says Rein.

    The company explains that protein shakes are a rapidly growing beverage segment in the US, but most commercial plant-based offerings contain just around 8% protein, as well as additives like gums. This, it says, is because increasing the protein content further can lead to gelation and a strong off-taste.

    Cosaic Neo, though, can mask those off-notes, replace all additives, and improve protein solubility to load up more of the macronutrient in products (up to 13%). So where a 12oz bottle of a plant-based protein shake would contain 25g of protein, a beverage made from the yeast-derived emulsion instead would boast 43g.

    Cosaic to kick off pre-Series A round

    cultivated biosciences
    Courtesy: Cosaic

    The Swiss startup has raised $6.5M over two funding rounds since it was founded in 2021. “We will start next week our pre-Series A, [targeting] $7.5M to enter the US market and scale our production,” reveals Rein.

    “We work with a novel composition of yeast with a qualified presumption of safety. This means that we need to pass regulatory approval, but we already have a strong base of knowledge for authorities to prove its safety,” says Rein.

    It chose the US because its regulatory environment is “significantly” faster than its home market of Europe – although one key part of the Food and Drug Administration’s (FDA) Generally Recognized as Safe (GRAS) provision might be in jeopardy.

    US health secretary Robert F Kennedy has directed the agency to revisit and potentially remove the self-affirmation rule, which allows companies to sell new ingredients by independently determining that they comply with the FDA’s requirements, without needing to notify it. If it does get scrapped, companies like Cosaic would need to wait for a ‘no questions’ letter from the FDA, potentially delaying their commercialisation strategies.

    There is no regulatory definition for ‘dairy-free’ in the US, but the rules for ‘non-dairy’ mean that products like cream and coffee creamers can still contain dairy proteins like casein, causing consumer confusion. Rein clarified that the on-pack labelling of its yeast ingredient is the “responsibility of the CPG company producing and distributing the products”, and will be defined along with the regulatory approval.

    EU novel food regulation needs ‘more clarity and certainty’

    yeast emulsifier
    Courtesy: Cosaic

    As for Europe, Cosaic is targeting 2027 for its launch, bemoaning a regulatory framework it finds “too slow for our growth and expansion goals”. The EU’s novel food regulations are among the strictest in the world, and have long been a double-edged sword: on the one hand, companies appreciate the rigorous evaluations to prove food safety, but on the other, it stifles innovation.

    It’s why innovations like cultivated meat and precision-fermented proteins have already been commercialised in places like the US, Singapore, and its former member state, the UK. But approval for these foods has remained elusive in the EU.

    The European Food Safety Authority (EFSA) recently faced protests from an Italian farmers’ union, which called for even stricter regulations for novel food. But despite a “constructive” discussion, the EU body clarified that the march hadn’t brought any additional reforms.

    “The policy has not changed,” EFSA’s senior policy coordinator, Alberto Spagnolli, told Green Queen. “We always follow our guidelines for our scientific work, and these were recently updated.”

    Rein advocates for “more clarity and certainty” in the novel food process. This would mean a “well-staffed EFSA that can move quickly” and a “clear list of analytical tests” to prove safety – as well as the possibility to confirm with the body that these would be sufficient before conducting them.

    She adds that once companies have proven the safety of the production platform, the capacity to “easily amend approval to include new versions of ingredients produced with the same platform” is also needed.

    The post This Swiss Startup’s ‘Natural’ Emulsifier Contains Fermented Yeast – And Nothing Else appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Plant-Based Seafood Has A ‘Comms Problem’, Says Revo Foods CEO

    revo foods
    5 Mins Read

    Austrian 3D-printed seafood startup Revo Foods has witnessed rapid growth since opening its mycoprotein facility in September, and its CEO believes vegan seafood has a communication issue.

    There is no inherent desire for most consumers to switch to fish-free seafood or think they “really need an alternative” to salmon, tuna, and the like, highlighting the industry’s communication problem, according to the CEO of one innovative startup.

    “The plant-based industry had a dogma that if you replicate meat 100%, consumers will come, and I don’t think this is true anymore,” says Robin Simsa. He heads up Austria’s Revo Foods, which uses 3D printing and mycoprotein to make seafood analogues.

    “I believe people care less about a one-to-one replica, but rather [they care about] a good protein source (like mycoprotein), prepared in an engaging and attractive way,” he says.

    “There needs to be something desirable about our products, and this can be either nutritionally or based on ‘fun’ or ‘cool’ concepts, from longevity to crazy products where people think: ‘Why does this exist?’”

    This is why Revo Foods has labelled its vegan seafood differently – it stopped selling a ‘Salmon Filet’ long ago. “Now, we sell a fermented fungi protein, which is ‘Inspired by Salmon’. A small change in wording, but it shifts the focus to a completely different highlight.”

    The change in positioning has worked and then some. “We only opened our new production facility in September 2024, and since then, sales have been increasing 250% compared to the previous year,” Simsa says. “March was one of the best months in terms of sales since our beginning.”

    In the US, vegan alternatives make up just 1% of the overall seafood market. They account for a similar share in the wider plant-based market too. In Germany and the UK, meanwhile, the sales value of alternative seafood grew by 10% from 2022-23, with units up by 6%.

    Revo Foods is now “moving forward quite nicely”, thanks to new product releases, including the marinated filets it launched last month, and its latest product, a mycelium-fuelled take on black cod.

    Titled ‘El Blanco – Inspired by Black Cod’ (in keeping with its communication strategy), the whitefish alternative will be available in Austrian and German supermarkets this month.

    New tech helps Revo Foods speed up product development

    vegan seafood
    Courtesy: Revo Foods

    Revo Foods’s latest seafood analogue has been produced with a new 3D extrusion technology at its production site, dubbed The Taste Factory, with an output of several tonnes per month.

    Its computer-guided models transform unstructured proteins (like mycoprotein) into products with aligned, heterogeneous fibres. The integration of fat into the protein matrix is key, leading to a ‘flaky’ texture reminiscent of black cod.

    The startup says it uses mycoprotein because it has a neutral taste and highly desirable nutritional profile. It contains all essential amino acids, has a high protein digestibility score, and is rich in fibre and low in carbs and saturated fat.

    Mycoprotein can also double in biomass every five hours, making it one of the most efficient sources of protein on the planet. “Our salmon filet took us four years to develop. This new product took us three months,” Simsa says, outlining the proficiency of its continuous production system.

    “We have built a foundation where we can test new product iterations quickly, and El Blanco is a prime example of this. We had four new products developed in this direction, and El Blanco was most desirable to many people in taste tests,” he adds.

    “Our new 3D extrusion process really allows us to be super quick with product development and testing, which is exciting because the food industry is not normally known to be fast, and this gives us some new opportunities with more ‘obscure’ concepts in the future that might work amazingly, or might flop big time. We will announce some of these developments soon.”

    revo foods el blanco
    Courtesy: Revo Foods

    A vegan alternative cheaper than ‘the real thing’

    Aside from mycoprotein, El Blanco contains microalgae oil, which is rich in omega-3 fatty acids. The high fat content is a “source of pleasure”, says Simsa, which makes it taste like “fresh whitefish”. “We also add a marination to make it easier for people to just fry it in their kitchen without too much preparation,” he notes.

    Encouragingly, the mycoprotein alternative is 25-30% cheaper than conventional black cod, which he calls a “rather expensive fish species” – a 110g unit in Austria and Germany retails for €3.99 ($4.30). This is important considering that cost has become the top purchase driver of seafood for 55% of Europeans, whose at-home consumption declined by six percentage points between spring 2021 and autumn 2024.

    “We upscaled our production capacities in recent months and implemented a new extruder system, which could increase the output at our production site, which greatly benefits us in terms of production costs,” Simsa explains when asked how Revo Foods manages to undercut the cost of black cod. “We now run with two production shifts.”

    The startup has raised over €10M ($10.8M) so far, and closed a €1.2M ($1.3M) investment round in January with existing and new investors. It will now extend this in a crowdfunding campaign on FunderNation to reach €1.5M ($1.6M).

    In addition to El Blanco, it will release another new “ambitious” product in two weeks, which will follow its strategy of spotlighting mycoprotein instead of solely trying to mimic seafood. It won’t make “any comparisons with animal-based products”, but rather target a “performance/fitness group with a designer product optimised for nutrients”, says Simsa.

    “We already sell in France, Denmark, Sweden, Italy, Spain, Portugal, the UK and other markets together with local distributors,” he adds. “In 2025, we will also start some exciting new partnership projects to bring our products forward in different geographies.”

    The post Plant-Based Seafood Has A ‘Comms Problem’, Says Revo Foods CEO appeared first on Green Queen.

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  • Dairy Industry’s Biggest Byproduct Can Offer Low-Carbon Alternative to Meat

    whey protein waste product
    4 Mins Read

    Whey is the dairy industry’s largest byproduct – but it has enormous potential to reduce food waste and develop sustainable microbial proteins.

    Thousands of swimming pools’ worth of whey are discarded every year, polluting aquatic ecosystems and wasting a highly nutritious ingredient.

    Now, scientists at the Tecnológico de Monterrey, in collaboration with the Technical University of Denmark (DTU), have developed a process that can upcycle whey into sustainable single-cell proteins through fermentation, presenting a lower-carbon alternative to livestock-derived proteins and a potential food security boost.

    “The production of alternative proteins is no longer an option, but a necessity,” said Mario Antonio Torres-Acosta, the project’s lead, who holds a PhD in biotechnology from Tecnológico de Monterrey. “We are facing an unprecedented climate and food security crisis, and developing sustainable protein sources will be key to feeding a growing population.”

    Leveraging a non-GMO process key to scientists’ effort

    whey protein waste
    Courtesy: Tecnológico de Monterrey/Grok

    The project is aimed at cutting food waste via circular economy strategies, implementing food safety and traceability systems to ensure quality, and researching accessible and balanced nutrition for vulnerable populations.

    Torres-Acosta and his colleagues converted the dairy industry byproduct into proteins through an innovative precision fermentation process. The effort relies on mixed microbial communities or strategic combinations of microorganisms (particularly yeasts and bacteria of industrial relevance) that can work together to break down the lactose in whey and transform it into a protein-rich biomass.

    One of the major goals of the project was to eschew the need for any genetically modified organisms, which the scientists said would facilitate the protein’s market acceptance and scalability. Combining yeasts and bacteria in a controlled ecosystem, they explained, would help maximise protein production without altering the natural composition of the microbes involved.

    The resulting protein is rich in essential amino acids and can be highly digestible, with a biological value comparable to that of meat and milk. Its production, meanwhile, generates fewer emissions and requires much less land than livestock farming.

    Additionally, the whey-derived single-cell protein can be produced for $1,600 per tonne, with a market price ranging from $5,000 to $7,000 per tonne. For context, beef prices reached nearly $5,400 in the EU last week.

    The scientists further argued that proteins derived from microalgae tend to have a strong flavour and an unappealing colour, unlike single-cell yeast proteins, which have a more neutral sensory profile. This makes the latter more adaptable to a wide range of food applications

    “The use of microbial communities is key in this process. In nature, microorganisms do not function in isolation but in consortia, where they complement each other. We leverage this principle to optimise the conversion of waste into a product with high added value,” said Torres-Acosta.

    Why whey should not be wasted

    whey waste
    Courtesy: Editrix/Flickr

    According to the team behind the project, this technology could be “easily implemented” in regions where cheese production generates large volumes of residual whey.

    Around 80-90% of milk that enters cheese manufacturing facilities ends up as whey. Globally, between 180 and 190 million tonnes of whey are produced annually, making it the largest byproduct of the dairy sector by volume.

    While about half of this waste is processed into added-value products like whey protein, functional foods, edible films and coatings, and lactic acid, a significant amount is left unused. Whey disposal, however, is a costly process, both in terms of economics and the environment.

    Its biochemical and chemical oxygen demands are significantly higher than wastewater, and it can contaminate groundwater and pose risks to farmland if not disposed of properly. In fact, up to 47% of the whey produced by the cheese industry is discharged into water bodies, causing pollution, ecological imbalances, and uncontrolled microbial growth due to nutrient excess. This can lead to phenomena like eutrophication, reducing the oxygen available in the water and affecting aquatic life.

    It’s what drives the Tecnológico de Monterrey effort, part of its Flagship Project on Food Security and Nutrition, which seeks to mitigate food security through solutions from sustainable agriculture to the transformation, processing, distribution, storage, and consumption of food products.

    “The combination of biotechnology, computational modelling, and precision fermentation allows us to design an efficient, scalable, and economically viable process for single-cell protein production,” said Alberto Santos Delgado, informatics director at DTU’s Novo Nordisk Foundation Center for Biosustainability.

    Also in Europe, the German government recently awarded a $2.8M grant to the Hamburg University of Technology and local food tech startup Infinite Roots to develop technology that can upcycle whey into a feedstock for mycelium fermentation.

    The post Dairy Industry’s Biggest Byproduct Can Offer Low-Carbon Alternative to Meat appeared first on Green Queen.

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  • This Animal-Free Dairy Startup Launched A Line of Functional Whey Proteins in the US

    verley food
    4 Mins Read

    French precision fermentation startup Bon Vivant has rebranded to Verley and rolled out a range of functional animal-free whey proteins.

    Bon Vivant, the animal-free dairy company hailing from Lyon, has introduced a new brand identity and a portfolio of functional recombinant whey proteins.

    The company has rebranded to Verley, a moniker it says is reflective of its French roots and international ambitions. Lyon, it notes, is home to many villages with generations of dairy traditions that end in ‘-ey’.

    Verley’s new FermWhey line is based on its cow-free beta-lactoglobulin protein, which is produced via precision fermentation. The three-strong range uses patented functionaliation technologies called MicroFactor and GelFactor to offer superior nutritional value, stability, and functionality from dairy proteins, without the animal.

    “Using proprietary thermo-mechanical processes, MicroFactor and GelFactor adapt the protein’s structure to enhance the protein stability and enhance gelling properties, respectively, opening broader application opportunities such as high-performance protein enrichment and clean-labelling with texturiser replacement,” Stéphane Mac Millan, the firm’s co-founder and CEO, tells Green Queen.

    FermWhey targets nutrition and functionality

    functional whey protein
    Courtesy: Verley

    Industry groups describe precision fermentation as a combination of traditional fermentation and the latest advances in biotechnology to efficiently produce a compound of interest – in this case, that’s whey protein.

    Specifically, beta-lactoglobulin, which comprises 65% of the whey content in cow’s milk. It’s said to be nutritionally superior to most proteins and has gelling, foaming and emulsification properties that improve the mouthfeel and texture of a range of food and beverage applications. It’s also tasteless, heat-tolerant, and stable across a wide pH range.

    These qualities are why a number of precision fermentation startups have focused on recombinant beta-lactoglobulin – think Californian pioneer Perfect Day, Israel’s Remilk and Imagindairy, Dutch firm Vivici, and Danish player 21st.Bio, among others.

    Verley says it’s the first to apply functionalisation tech to animal-free dairy proteins. The three-year-old startup’s recombinant protein contains 11% more leucine (an amino acid key for muscle synthesis) than native whey protein isolate, and 50% more than soy proteins.

    The FermWhey Native protein is designed for superior nutrition in dairy and alternative products, powders, high-protein snacks, and clear and acidic drinks. This ingredient is rich in essential amino acids and supports muscle maintenance, fast recovery, and healthy weight management by promoting satiety.

    FermWhey MicroStab, meanwhile, is a microparticulated whey protein with “unprecedented heat and acid stability”, and is meant for use in UHT drinks and high-protein, low-fat formulations. According to the company, it provides high protein density (over 20%), maintains creaminess in fat-reduced recipes, and can support innovation in advanced nutrition, weight management, and sports supplement applications.

    Finally, FermWhey Gel has advanced gelling properties to help manufacturers formulate clean-label recipes for spoonable dairy, cheese, desserts, and meal replacements. Using the GelFactor technology to enable proteins to form structured gels without stabilisers, it outperforms both conventional whey protein isolates and concentrates, and delivers these results at low inclusion rates.

    Verley is expecting FDA approval letter this year

    precision fermentation whey
    Courtesy: Verley

    The FermWhey line solves several challenges in the conventional and alternative protein market. Verley argues that its offerings can fill nutritional gaps since many existing alternatives lack complete amino acid profiles or optimal protein digestibility.

    Cow-derived dairy and plant-based proteins can struggle to deliver both technical and sensory performance, but Verley says its functionalised whey offers “unmatched stability, texture,  and processing capabilities”. Plus, the recombinant beta-lactoglobulin requires 81% less water and 99% less land to produce, while generating 72% fewer greenhouse gas emissions, according to a life-cycle assessment by the French startup.

    In addition, it addresses dietary needs for people across all age groups, with tailored food solutions for infant nutrition, healthy ageing, and more. Food manufacturers that typically face trade-offs between nutrition, stability and process compatibility may not need to make such compromises on their formulations, the firm argues.

    Verley, which has raised $25M, has three patent families (with nine patents filed), and has secured contract manufacturing partnerships to scale up its production. It’s also working with dairy and ingredient companies and is looking to bring these solutions to market next year.

    In December, the startup secured self-determined Generally Recognized as Safe (GRAS) status in the US, clearing the way for it to sell the protein. The self-affirmation pathway is in jeopardy, with new health secretary Robert F Kennedy Jr calling it a “loophole” and asking the Food and Drug Administration (FDA) to potentially eliminate the rule.

    It would mean all novel foods would need to notify the FDA to receive the greenlight, in the form of a ‘no questions’ letter, potentially delaying the market entry for scores of products. Verley has already notified the agency for the three FermWhey ingredients and expects to receive approval this year, despite the uncertainty around staffing cuts in the government.

    “We are still confident to receive the letter by the end of the year,” says MacMillan. “Vivici got it last month, i.e. seven months after their self-GRAS, and we expect to follow the same way.”

    The post This Animal-Free Dairy Startup Launched A Line of Functional Whey Proteins in the US appeared first on Green Queen.

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  • Ecovative Raises $11M After Outselling Meat Alternatives with Mycelium-Based MyBacon

    ecovative funding
    5 Mins Read

    New York firm Ecovative has secured $11M to supercharge the expansion of its mycelium-based MyBacon, which it claims is the fastest-selling plant-based breakfast item in the natural channel.

    Mycelium innovator Ecovative has raised $11M in new funding to fuel the “explosive growth” of MyBacon, the mycelium-based meat alternative sold under its spinout company, MyForest Foods.

    The round was largely led by existing investors, alongside a $1.7M grant and loan from the Advance Albany County Alliance, and will specifically support the “ongoing scale-up of our MyBacon production”, Ecovative founder and CEO Eben Bayer tells Green Queen.

    The company has now attracted $156M in investment since 2019, and of this, $82M has been raised into MyForest Foods. This latest capital injection will help the firm expand the production capacity of MyBacon, hire new staff, launch a whole-cut mycelium product, and enter the foodservice channel.

    “Every dollar is focused on scaling the business and bringing more high-performance mycelium products to market,” says Bayer.

    He notes that Ecovative is creating a “whole new protein category” with AirMycelium, its proprietary tech that grows mushrooms on an industrial scale in vertical farms, allowing it to produce three million sq ft of material annually on one acre of land.

    The different strains of mushrooms are used for a variety of applications, including sustainable alternatives to plastic and leather, sold under its various sub-brands Forager, Mushroom Packaging and Grow.bio.

    Why MyBacon is outselling its competitors amid UPF concerns

    mybacon mycelium
    Courtesy: Ecovative

    The primary focus of this new funding round is MyForest Foods, whose flagship bacon product has become the fastest-selling plant-based breakfast item in the natural channel, outperforming competitors with three times the average sales velocity, according to the company. It’s available at over 1,200 retail points, including Whole Foods, Erewhon, and Fresh Direct, plus on Hungryroot, Purple Carrot and Good Eggs in the direct-to-consumer channel.

    “It’s pretty simple,” Bayer says when asked about the product’s success. “MyBacon performs like meat because we grow it whole and keep it simple, harvest slabs of gourmet mycelium, salt, sugar, smoke flavour, pasteurise, and pack. We’re not trying to mimic meat with a long list of ingredients and additives. We’re growing mycelium tissue that naturally has a meat-like structure and umami flavour.”

    He adds: “Most companies are trying to engineer their way to meat-like properties – we’re letting biology do that work, much like traditional animal farming, and consumers can taste the difference. It’s an ancient protein, in a whole new format.”

    This is a pertinent point at a time when meat alternatives are being vilified by the ultra-processed tag, which has only heightened since Robert F Kennedy Jr took office as health secretary.

    “Our process is simple – we grow and harvest mycelium, it is sliced and then brined in only four ingredients (sugar, salt, coconut oil, and natural flavours). There’s no grinding and binding like you see with other products – it’s a whole structure,” says Beyer.

    “We don’t need to use heavy processing or a long list of ingredients to force materials into meat-like textures because mycelium naturally grows with the right structure. It’s a fundamentally different approach that consumers recognise immediately, both when they look at our simple ingredient list and when they taste the product.”

    MyForest Foods to launch whole-cut mycelium and enter foodservice

    mybacon
    Courtesy: Ecovative

    The cash infusion will primarily support the expansion of Ecovative’s production capacity. “We’ve invested in specialised equipment that allows us to grow and harvest mycelium at commercial scale, as well as the downstream processing and packaging capabilities needed to meet retail demand,” says Beyer.

    “We’re also investing in our science and engineering teams to continue improving our production platform and developing new whole protein products.” One of these innovations is coming this summer in a shredded mycelium format.

    “It addresses different culinary applications than MyBacon while maintaining the same core advantages: simple ingredients, whole-cut structure, and superior cooking performance. We’ve had chefs testing it for months with excellent feedback on its versatility and flavour absorption capabilities,” says Beyer.

    Speaking of which, the bacon recently received a FABI award from the National Restaurant Association, a marker of “significant validation” from culinary professionals. This will help Ecovative’s cause since it is launching into foodservice this year, opening up a new channel for MyBacon.

    The company recently built a new packaging facility for MyBacon at its Green Island headquarters, which has ramped up production capacity threefold and is a “critical part” of Ecovative’s growth. It will soon open a MyForest Foods Food Science Lab to develop the new whole-cut mycelium products.

    Attracting investors when many others have failed

    mybacon where to buy
    Courtesy: Ecovative

    While most alternative protein players have struggled to raise funds over the last couple of years, Ecovative has been an outlier. In 2024, when investment in the industry dropped by 27%, the firm secured $28M, part of which was earmarked for MyBacon’s expansion.

    “The investment bubble in alt proteins was built on promises that weren’t technically feasible at scale,” contends Beyer. “Many companies rushed to market with products that didn’t meet consumer expectations on taste, price, or ingredients. That’s created a tough environment – we’ve seen many of our peers scale back or scale down or disappear in this period, which creates risk for retailers.”

    MyBacon, he points out, doesn’t just sell at thrice the rate of the next best in the category – it does so at a higher price and a high repeat purchase rate. “Our primary marketing tools are demos and word of mouth. We create this product with a manufacturing and growth process that is relatively capital-light and a clear path to exciting operating margins,” he says.

    “And critically, we’re a farmed product – real gourmet food grown from organic oyster mushroom mycelium. Our approach leverages established equipment and processes that we’ve adapted specifically for mycelium. This dramatically reduces capital requirements, though doesn’t eliminate them,” he adds.

    “We’re also continuing to optimise our production efficiency and drive down costs as we scale,” says Beyer. “In 2025, we’re focused on three things: scaling production capacity to meet the demand for MyBacon, expanding our retail footprint nationwide, and bringing our next whole protein products to market.”

    The post Ecovative Raises $11M After Outselling Meat Alternatives with Mycelium-Based MyBacon appeared first on Green Queen.

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  • Israeli Microalgae Startup Raises $5M Seed Extension to ‘Take Fermentation Out of the Dark’

    brevel funding
    4 Mins Read

    Brevel, an Israeli startup using light and fermentation to create microalgae-based ingredients, has secured $5M in a seed extension round.

    Israeli food tech player Brevel has extended its seed funding pot by $5M, taking total investment in the round to $25M.

    The expansion is based on the exercise of warrants granted to investors in the initial closing of the seed round in June 2023, with notable backers including NevaTeam Partners, Siddhi Capital, the EU’s EIC Fund, and The Food Tech Lab. Several new investors also joined the latest round, and were granted access under the same terms.

    Brevel, which makes microalgae-based proteins, lipids, fibres and antioxidants via fermentation, will use the new capital to develop ingredients for multiple food and drink applications, secure manufacturing deals with joint venture partners, and sign additional offtake agreements as it prepares for large-scale production.

    “Our investors chose to reinvest, based on Brevel’s impressive progress following the last round,” said Brevel co-founder and CEO Yonatan Golan. “We are dedicated to delivering nutritious protein that can replace animal protein in formulations.

    Shay Levy, partner at Nevateam Partners and a board member of Brevel, added. “The shareholders’ decision to exercise their warrants is a strong vote of confidence in Brevel’s mission and execution. We believe their technology will play a pivotal role in shaping the future of alternative proteins, and we are excited to continue supporting their journey toward that.”

    A microalgae ingredient to transform dairy alternatives

    algae protein powder
    Courtesy: Brevel

    Founded in 2017 by Golan and his brothers Ido and Matan, Brevel combines light with sugar fermentation in indoor bioreactors. Traditional fermentation – limited to dark environments – produces microalgae at high yields and affordable costs, but poor in light-dependant nutrients, functionalities and overall commercial value, according to the company.

    Brevel’s process to “take fermentation out of the dark” unites it with light to produce nutrient-rich microalgae at high yields and low costs, without any need for genetic modification. Golan has described the tech as akin to “putting an electric motor into a Tesla car”.

    Microalgae’s natural makeup of nutrients – including protein, lipids, fibre, and pigments – depends on photosynthesis for their development and growth. Brevel uses a strain of microalgae from the Chlorella family, a widely commercialised source of single-cell protein already classed as safe for human consumption by the FDA’s GRAS system in the US and part of the EU’s safe list of novel foods for decades.

    To extract the protein, it has developed a downstream minimal process that does not involve any solvents or chemicals and retains the quality, functionality, and nutritional value of the microalgae.

    The resulting ingredient is a neutral-flavoured white powder with 60-70% protein concentration and a full amino acid profile. This can be integrated into a range of meat and dairy analogues, thanks to emulsifying, gelling, and foaming attributes that can help replicate the taste, and texture of animal proteins.

    The company is targeting the dairy alternatives market first, because the segment doesn’t yet have a plant protein solution with zero flavour or colour compromises, as Golan told Green Queen last year.

    Brevel gears up for summer launch with cost-effective model

    microalgae protein
    Courtesy: Brevel

    To keep costs low, Brevel is taking a leaf out of the soy protein business model. “The revenue must come from the co-products, just as with soy and meat products,” Golan stressed. “Our combined light and fermentation platform allows us to capitalise on all of the components of the microalgae and not just the protein portion.”

    Instead of discarding the functional lipids, antioxidants, and fibres from the protein manufacturing process, the company valorises these sidestreams to make clean-label emulsifiers and nutritional boosters for functional foods and supplements.

    “While the fermentation process reduces costs, the light in our proprietary technology enables us to increase bottom-line results since we produce, in addition to the protein, functional oil with potent emulsifying properties, antioxidants as valuable food supplements, and nutritional fibres for food applications,” Golan explained.

    “Through this wide portfolio, we can achieve overall price parity for our superior protein as well as for each co-product. We plan to roll out the next products in line this summer.”

    The startup opened its own 27,000 sq ft commercial factory in southern Israel last year, which can produce hundreds of tonnes of microalgae protein powder every year with bioreactors ranging from a capacity of 50 to 5,000 litres.

    In addition, it has put in place several joint-venture partnerships in the US, Europe, and Asia to build large factories with fermentation capacities of over 900,000 litres and produce thousands and tens of thousands of tonnes of microalgae ingredients annually. And earlier this year, it established a 10-year supply deal with The Central Bottling Company (CBC) – the national distributor for Coca-Cola – to use its ingredients in dairy alternatives and functional drinks.

    Brevel is among a host of firms leveraging the potential of microalgae for climate-friendly foods, supercharging a market set to surpass $25B by 2033. These include Checkerspot, Algae Cooking Club, Mewery, Quazy Foods, Ocean Kiss, Algama, Sophie’s Bionutrients, and Triton Algae, among others.

    The post Israeli Microalgae Startup Raises $5M Seed Extension to ‘Take Fermentation Out of the Dark’ appeared first on Green Queen.

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  • Self-GRAS Uncertainty Looms Over Food Tech Leaders As FDA Spotlights ‘Transparency’

    rfk jr self affirmed gras
    7 Mins Read

    The US’s move to potentially remove the self-determination pathway of food safety could have significant implications for fermentation protein companies, with the FDA doubling down on safety while outlining its support for innovation.

    Between concerns about stifling innovation, an embrace of more robust regulations, and several ‘no comments’, Robert F Kennedy Jr’s attack on a key food safety provision has cast an uncertain shadow over the alternative protein sector.

    The US Health Secretary has directed the Food and Drug Administration (FDA) to revisit and potentially eliminate the self-affirmed Generally Recognized as Safe (GRAS) provision. The rule allows companies to independently determine their ingredients as safe for use, based on scientific assessments that comply with the FDA’s standards, but don’t require a review by the agency.

    Many companies choose this path because it’s faster, cheaper and confidential, and allows them to sell the ingredient in the market. Notifying the FDA in pursuit of a ‘no questions’ letter is a more transparent process, and simultaneously more rigorous.

    Kennedy argues that this is a “loophole” companies use to introduce ingredients into the food supply “often with unknown safety”, and wants to do away with the provision in his bid to Make America Healthy Again.

    This could have major repercussions for companies in the alternative protein industry, particularly those working with fermentation. In the last year or so, many precision and biomass fermentation firms have relied on the self-affirmed GRAS path to enter the market, with a view to notifying the FDA eventually.

    “If the agency moves toward stricter oversight, it risks stifling innovation in the US, making it harder to bring groundbreaking, sustainable food solutions to market,” says Brittany Chibe, co-founder and CEO of Aqua Cultured Foods, which uses biomass fermentation to make seafood analogues. It obtained self-determined GRAS status last year and began appearing on restaurant menus soon after.

    “While food safety is paramount, an overly burdensome regulatory environment could push innovation overseas, where other countries are already creating more agile pathways for novel foods,” she adds.

    What happens to foods already self-affirmed as GRAS?

    aqua cultured foods
    Courtesy: Aqua Cultured Foods

    However, Chibe has “mixed feelings” about RFK Jr’s move. “While I believe the FDA should enforce strict rules and set guidelines to improve the American food system, alternative proteins aren’t the main culprit of harmful ingredients and chemicals,” she explains.

    “The GRAS self-affirmation pathway has been under scrutiny for well over a decade,” says Tony Pavel. He is a partner at Keller and Heckman LLP and an executive board member of the Precision Fermentation Alliance, a trade association founded by nine startups in 2022. These include The Every Company, Imagindairy, New Culture, Helaina, Onego Bio, and Perfect Day (Pavel’s previous employer), each of whom either has self-affirmed GRAS status or a ‘no questions’ letter from the FDA.

    Pavel recalls how Daily Harvest had to pull its Crumbles product from the market due to the use of tara flour, an ingredient it had self-determined as safe, but causes illnesses in hundreds of consumers. The FDA officially declared tara flour as unsafe last year.

    That incident “elevated the profile of the issue”, he says, adding: “It is unclear whether the manufacturer actually made a violative GRAS self-determination, or just went to market in direct violation of the Federal Food, Drug, and Cosmetic Act.”

    It brings us to one of the biggest questions surrounding RFK Jr’s directive: What happens to ingredients that have already been self-affirmed as GRAS? Will it be mandatory for them to notify the FDA? And if so, can they still sell the product during the regulator’s assessment?

    Most of these questions are yet to be answered, and when contacted by Green Queen, the FDA did not indicate its plans for these products, instead pointing to RFK Jr’s announcement on the Health and Human Services website and X/Twitter.

    Pavel believes the move “does not affect the regulatory status of substances that have undergone a valid GRAS determination”, at least in the near term.

    Fermentation leaders welcome ‘higher-quality’ processes

    vivici gras
    Courtesy: Vivici

    That sentiment is echoed by The Every Company’s Arturo Elizondo and The Better Meat Co’s Paul Shapiro – both firms have a ‘no questions’ letter for their respective proteins and don’t expect to see their businesses impacted at the moment.

    “If we were to file on a new organism in the future, we would still be seeking an FDA ‘no questions’ letter, just like we did with our current organism,” says Shapiro.

    Asked if the removal of self-affirmation could delay future ingredients from entering the market, Shapiro says: “That’s possible, but we filed for FDA approval while self-affirmation was still an option, and we’d do the same again if it weren’t an option.”

    Aqua Cultured Foods’s Chibe, meanwhile, says: “We don’t know what this means for previous self-GRAS affirmation, but we’d comply with any additional requests from the FDA.” Some other fermentation CEOs declined to comment, highlighting the uncertainty around the situation.

    Speaking to Green Queen last week, Stephan van Sint Fiet, CEO of Dutch animal-free whey maker Vivici, noted that it’s early days and the proposals aren’t fully clear yet. His company just received a ‘no questions’ letter for its precision-fermented beta-lactoglobulin.

    “We are committed to developing a highly credible and trusted alternative protein industry and we welcome a more robust regulatory process,” he said.

    “We consider filing a GRAS notice a best practice that we already adhere to and we see this as a welcome change that will lead to higher-quality data that documents the safety of precision-fermented ingredients, earning us the trust of customers and consumers.”

    Trump and Musk’s layoffs could complicate matters

    elon musk trump
    Courtesy: Justin Merriman/Bloomberg/Getty Images

    Chibe advocated for a balanced approach that ensures safety and fosters progress, which she believes is critical for the industry’s growth. “The US has a choice: lead in food innovation, or fall behind due to regulatory limbo,” she says.

    She finds “loophole” a strong word that “overlooks the expertise, research, testing, documentation, and expenses tied to the self-affirmed GRAS process”. “Cellulose is the main ingredient of our clean label, fermentation-derived seafood,” she explains. “Over the past few years, we’ve engaged qualified stakeholders – including FDA officials – who indicated that self-affirmed GRAS served as the fastest means to enter the market.”

    The Every Company’s Elizondo – which has FDA GRAS approval for three recombinant egg proteins – points out that “most major customers in our space” typically require ingredients to have the no-objections letter anyway.

    “So we don’t foresee this being a significant issue. That assumes, however, that we have a well-staffed and functioning FDA. Otherwise, the concern becomes more around protracted timelines,” he says.

    The FDA, which underwent a major restructuring last year, hasn’t been spared from President Donald Trump’s cost-cutting initiative, helmed by billionaire tech entrepreneur Elon Musk. Many HHS employees have been let go or put on probation – at the FDA, 180 medical devices department staffers were laid off (before some were rehired shortly after), while the cuts have reached the food safety segment too.

    FDA official emphasises safety and transparency

    rfk food policy
    Courtesy: Ben Curtis/AP

    As Pavel explains, the impact of the GRAS overhaul will depend on how the HHS and FDA evolve. “As of today, the GRAS programme at the FDA appears likely to remain in operation,” he outlines. “If there is a significant increase in GRAS notifications submitted to the FDA by mandate, without increasing funding and resources, review timelines will likely suffer.”

    He adds: “Currently, manufacturers may assess certain manufacturing changes or improvements without necessitating a filing with the FDA. If this flexibility is lost, there will potentially be significant additional burdens on the industry, as it iterates products through continuous improvement processes.”

    The FDA, which has doled out a series of ‘no questions’ letters to fermentation protein startups in the least two years, says it will keep fostering innovation, but through the lens of safety.

    “As the FDA continues to support innovation in food technologies, the agency’s priority is the safety of food produced through both innovative and traditional methods,” an FDA official told Green Queen. “The agency is committed to transparency on our approach to regulating foods made using innovative food technologies.”

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  • Self-GRAS Uncertainty Looms Over Food Tech Leaders As FDA Spotlights ‘Transparency’

    rfk jr self affirmed gras
    7 Mins Read

    The US’s move to potentially remove the self-determination pathway of food safety could have significant implications for fermentation protein companies, with the FDA doubling down on safety while outlining its support for innovation.

    Between concerns about stifling innovation, an embrace of more robust regulations, and several ‘no comments’, Robert F Kennedy Jr’s attack on a key food safety provision has cast an uncertain shadow over the alternative protein sector.

    The US Health Secretary has directed the Food and Drug Administration (FDA) to revisit and potentially eliminate the self-affirmed Generally Recognized as Safe (GRAS) provision. The rule allows companies to independently determine their ingredients as safe for use, based on scientific assessments that comply with the FDA’s standards, but don’t require a review by the agency.

    Many companies choose this path because it’s faster, cheaper and confidential, and allows them to sell the ingredient in the market. Notifying the FDA in pursuit of a ‘no questions’ letter is a more transparent process, and simultaneously more rigorous.

    Kennedy argues that this is a “loophole” companies use to introduce ingredients into the food supply “often with unknown safety”, and wants to do away with the provision in his bid to Make America Healthy Again.

    This could have major repercussions for companies in the alternative protein industry, particularly those working with fermentation. In the last year or so, many precision and biomass fermentation firms have relied on the self-affirmed GRAS path to enter the market, with a view to notifying the FDA eventually.

    “If the agency moves toward stricter oversight, it risks stifling innovation in the US, making it harder to bring groundbreaking, sustainable food solutions to market,” says Brittany Chibe, co-founder and CEO of Aqua Cultured Foods, which uses biomass fermentation to make seafood analogues. It obtained self-determined GRAS status last year and began appearing on restaurant menus soon after.

    “While food safety is paramount, an overly burdensome regulatory environment could push innovation overseas, where other countries are already creating more agile pathways for novel foods,” she adds.

    What happens to foods already self-affirmed as GRAS?

    aqua cultured foods
    Courtesy: Aqua Cultured Foods

    However, Chibe has “mixed feelings” about RFK Jr’s move. “While I believe the FDA should enforce strict rules and set guidelines to improve the American food system, alternative proteins aren’t the main culprit of harmful ingredients and chemicals,” she explains.

    “The GRAS self-affirmation pathway has been under scrutiny for well over a decade,” says Tony Pavel. He is a partner at Keller and Heckman LLP and an executive board member of the Precision Fermentation Alliance, a trade association founded by nine startups in 2022. These include The Every Company, Imagindairy, New Culture, Helaina, Onego Bio, and Perfect Day (Pavel’s previous employer), each of whom either has self-affirmed GRAS status or a ‘no questions’ letter from the FDA.

    Pavel recalls how Daily Harvest had to pull its Crumbles product from the market due to the use of tara flour, an ingredient it had self-determined as safe, but causes illnesses in hundreds of consumers. The FDA officially declared tara flour as unsafe last year.

    That incident “elevated the profile of the issue”, he says, adding: “It is unclear whether the manufacturer actually made a violative GRAS self-determination, or just went to market in direct violation of the Federal Food, Drug, and Cosmetic Act.”

    It brings us to one of the biggest questions surrounding RFK Jr’s directive: What happens to ingredients that have already been self-affirmed as GRAS? Will it be mandatory for them to notify the FDA? And if so, can they still sell the product during the regulator’s assessment?

    Most of these questions are yet to be answered, and when contacted by Green Queen, the FDA did not indicate its plans for these products, instead pointing to RFK Jr’s announcement on the Health and Human Services website and X/Twitter.

    Pavel believes the move “does not affect the regulatory status of substances that have undergone a valid GRAS determination”, at least in the near term.

    Fermentation leaders welcome ‘higher-quality’ processes

    vivici gras
    Courtesy: Vivici

    That sentiment is echoed by The Every Company’s Arturo Elizondo and The Better Meat Co’s Paul Shapiro – both firms have a ‘no questions’ letter for their respective proteins and don’t expect to see their businesses impacted at the moment.

    “If we were to file on a new organism in the future, we would still be seeking an FDA ‘no questions’ letter, just like we did with our current organism,” says Shapiro.

    Asked if the removal of self-affirmation could delay future ingredients from entering the market, Shapiro says: “That’s possible, but we filed for FDA approval while self-affirmation was still an option, and we’d do the same again if it weren’t an option.”

    Aqua Cultured Foods’s Chibe, meanwhile, says: “We don’t know what this means for previous self-GRAS affirmation, but we’d comply with any additional requests from the FDA.” Some other fermentation CEOs declined to comment, highlighting the uncertainty around the situation.

    Speaking to Green Queen last week, Stephan van Sint Fiet, CEO of Dutch animal-free whey maker Vivici, noted that it’s early days and the proposals aren’t fully clear yet. His company just received a ‘no questions’ letter for its precision-fermented beta-lactoglobulin.

    “We are committed to developing a highly credible and trusted alternative protein industry and we welcome a more robust regulatory process,” he said.

    “We consider filing a GRAS notice a best practice that we already adhere to and we see this as a welcome change that will lead to higher-quality data that documents the safety of precision-fermented ingredients, earning us the trust of customers and consumers.”

    Trump and Musk’s layoffs could complicate matters

    elon musk trump
    Courtesy: Justin Merriman/Bloomberg/Getty Images

    Chibe advocated for a balanced approach that ensures safety and fosters progress, which she believes is critical for the industry’s growth. “The US has a choice: lead in food innovation, or fall behind due to regulatory limbo,” she says.

    She finds “loophole” a strong word that “overlooks the expertise, research, testing, documentation, and expenses tied to the self-affirmed GRAS process”. “Cellulose is the main ingredient of our clean label, fermentation-derived seafood,” she explains. “Over the past few years, we’ve engaged qualified stakeholders – including FDA officials – who indicated that self-affirmed GRAS served as the fastest means to enter the market.”

    The Every Company’s Elizondo – which has FDA GRAS approval for three recombinant egg proteins – points out that “most major customers in our space” typically require ingredients to have the no-objections letter anyway.

    “So we don’t foresee this being a significant issue. That assumes, however, that we have a well-staffed and functioning FDA. Otherwise, the concern becomes more around protracted timelines,” he says.

    The FDA, which underwent a major restructuring last year, hasn’t been spared from President Donald Trump’s cost-cutting initiative, helmed by billionaire tech entrepreneur Elon Musk. Many HHS employees have been let go or put on probation – at the FDA, 180 medical devices department staffers were laid off (before some were rehired shortly after), while the cuts have reached the food safety segment too.

    FDA official emphasises safety and transparency

    rfk food policy
    Courtesy: Ben Curtis/AP

    As Pavel explains, the impact of the GRAS overhaul will depend on how the HHS and FDA evolve. “As of today, the GRAS programme at the FDA appears likely to remain in operation,” he outlines. “If there is a significant increase in GRAS notifications submitted to the FDA by mandate, without increasing funding and resources, review timelines will likely suffer.”

    He adds: “Currently, manufacturers may assess certain manufacturing changes or improvements without necessitating a filing with the FDA. If this flexibility is lost, there will potentially be significant additional burdens on the industry, as it iterates products through continuous improvement processes.”

    The FDA, which has doled out a series of ‘no questions’ letters to fermentation protein startups in the least two years, says it will keep fostering innovation, but through the lens of safety.

    “As the FDA continues to support innovation in food technologies, the agency’s priority is the safety of food produced through both innovative and traditional methods,” an FDA official told Green Queen. “The agency is committed to transparency on our approach to regulating foods made using innovative food technologies.”

    The post Self-GRAS Uncertainty Looms Over Food Tech Leaders As FDA Spotlights ‘Transparency’ appeared first on Green Queen.

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  • Ahead of $15M Fundraise, The Better Meat Co Secures Mycoprotein Deal with South American Meat Giant

    the better meat co funding
    5 Mins Read

    The Better Meat Co has signed a letter of intent with one of South America’s largest meat companies for the use of its mycoprotein in blended meat applications, just as it starts a new $15M fundraising round.

    US food tech startup The Better Meat Co is eyeing new capital from investors as it charts its global expansion for its mycoprotein ingredient, Rhiza.

    “We opened a fundraising round two weeks ago and intend to raise $15M toward our asset-light scale-up,” founder and CEO Paul Shapiro told Green Queen.

    The Californian firm, which has secured $27M in funding to date, has also signed a letter of intent (LOI) with an undisclosed South American meat giant, which stated its interest in buying 30 tonnes of Rhiza mycoprotein (90 meat-equivalent tonnes in dry weight) per month.

    This is The Better Meat Co’s largest LOI signed to date, adding to four other agreements from major meat producers in North America and Asia. Together, they’re projected to rake $13M in annual revenue for the company.

    “Rhiza mycoprotein is a low-cost, highly versatile whole-food ingredient that enhances both animal meat and animal-free meat applications, which is why major food manufacturers love working with this ingredient so much,” said Shapiro.

    He noted that while the company remains committed to plant-based partners like Oshi (which uses Rhiza in its vegan salmon), it has “always been most focused on working with meat companies to help them use fewer animals”.

    While investment in alternative proteins has been hard to come by, fermentation-focused startups have piqued VC interest, raising 43% more capital in 2024 versus the year before.

    The Better Meat Co projects eight-figure revenue with co-manufacturing deal

    blended meat
    Courtesy: The Better Meat Co

    The Better Meat Co has partnered with major meat and food companies in joint development agreements (JDAs) to try Rhiza in their formulations. They pay the firm a monthly fee to gain access to the mycoprotein ingredient in its demo plant in Sacramento and create new products with it. Some of these partners include Hormel Foods, Maple Leaf Foods, and K12 caterer SFE.

    Once the JDAs conclude, companies often sign LOIs to indicate the volume of mycoprotein they’d like to purchase once The Better Meat Co has commercial quantities available for them.

    The aforementioned facility has a 9,000-litre fermentation capacity, but the demand for Rhiza mycoprotein “dramatically outstrips the available supply we can produce in our demonstration plant”, Shapiro said, outlining why “it’s imperative that we scale this system up with a contract manufacturer quickly”.

    “Our expansion plans include scaling up at a co-manufacturer that will produce our mycoprotein in approximately 150,000 litres of fermentation capacity,” he said.

    “We sell every kilo of mycoprotein we produce at our demonstration fermentation plant in Sacramento, and could quintuple our output there and still not scratch the surface of our demand,” he added. “We need to scale with the contract manufacturer, and at that point, we project a first-year revenue of eight figures.”

    The startup has been working with Perdue Farms since 2019, supplying its legacy plant protein for the meat producer’s Chicken Plus blended meat range. It is now positioning Rhiza, derived from filamentous fungi, as a meat enhancer – participants in blind focus groups have preferred blended mycoprotein meatballs over those made from 100% beef.

    It is among a number of players targeting the blended meat space, with meat-eaters finding these products more appealing in flavour and texture than fully plant-based or fermentation-derived products (and even some conventional ones).

    Fable Foods, 50/50 Foods, Harvest B, Mush Foods, and Phil’s Finest are all innovating in this space, while industry giant Quorn is providing its mycoprotein for blended burgers and sausages in NHS hospitals in the UK.

    A wallet- and health-friendly alternative

    the better meat co
    Courtesy: The Better Meat Co

    Rhiza is a whole-biomass ingredient, rather than a protein isolate, produced via the fermentation of fungi strain Neurospora crassa. The mycoprotein contains all essential amino acids and has a protein content of 50% by dry weight, which is higher than eggs. It also has a protein digestibility score of 0.87-0.96 (close to casein, beef and eggs).

    Plus, it has more fibre than oats and more potassium than bananas, while containing no cholesterol and virtually no saturated fat.

    After hydrating the protein, manufacturers can add functional ingredients like fats and flavours for meat-free applications, or grind it together with animal-derived meat for blended products. It offers producers a cheaper alternative to both plant-based and conventional products, a key differentiator amid global food price hikes.

    The company also shifted to a continuous fermentation approach, which entails putting materials into bioreactors at the same time the finished product is being harvested. This has improved yields and reduced production costs by 30% – so even if no further R&D advancements are made, Rhiza will cost the same as commodity beef when produced at scale.

    The Better Meat Co has received Generally Recognized as Safe (GRAS) certification from both the US Food and Drug Administration (FDA) and Department of Agriculture (USDA) to sell its mycoprotein stateside, as well as the Singapore Food Agency.

    And in August, it received a $1.5M biomanufacturing grant as part of the US Department of Defense’s Distributed Bioindustrial Manufacturing Program (DBIMP), which the company will use to open a new scale-up facility in the US.

    But government support for biomanufacturing is shrinking, with President Donald Trump revoking a Biden-era executive order to boost the bioeconomy and foster innovation and new product development. How that impacts alternative proteins remains to be seen, but it is further fuel for the international expansion of companies like The Better Meat Co.

    The post Ahead of $15M Fundraise, The Better Meat Co Secures Mycoprotein Deal with South American Meat Giant appeared first on Green Queen.

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  • McKinsey’s $250B Question: How Can Fermentation Attract Investors to Meet the Protein Demand?

    cauldron ferm
    5 Mins Read

    Fermentation tech could account for 4% of global protein production by 2050, but it needs $250B of investment to meet the capacity needs, according to McKinsey.

    By 2050, the global population will be approaching 10 billion, a number that has spurred calls for a food systems transformation. Poverty and malnutrition rates are already on the rise, and if current agricultural patterns continue, these problems will already be exacerbated.

    This is because animal agriculture is one of the leading causes of climate change, with meat and dairy production generating twice as many emissions as plant-based foods. Alternative proteins – those derived from plants, fermentation, and cell cultivation – can help solve food security challenges while keeping planetary health in check.

    Fermentation-derived proteins alone could make up 4% of the global protein market by mid-century, with a valuation of $100-150M. Players in this space – whether they’re using biomass, precision or another form of fermentation – have raised $4.8B from investors in the last decade.

    mckinsey alternative protein
    Courtesy: McKinsey

    However, to get to this projection, they’ll need to significantly lower production costs through economies of scale. And to expand operations to the required capacity, companies would need to invest over $250 billion by 2050, according to new analysis by McKinsey.

    “Over the coming five years, we expect a combination of cost parity and consumer demand to mature and derisk the novel ingredients industry, leading to a global infrastructure expansion,” the consultancy says.

    “In the meantime, leaders can continue building creative mechanisms to balance capital, risk, and returns. If players can enter this investment opportunity now, they have a chance to build the food supply chain of the future.”

    Process efficiencies can bring more savings than scale-up efforts

    fermentation protein
    Courtesy: McKinsey

    McKinsey notes that the existing capacity for fermentation-derived proteins to scale up is limited. Contract manufacturing organisations (CMOs) often have high margin expectations that aren’t in line with food industry standards – the consultancy points out how several new capacity additions have been announced, but some have “fallen by the wayside” due to macroeconomic factors.

    The underlying tech and processes need to be enhanced too, while the opportunities and risks of novel ingredients are still being investigated by all industry stakeholders.

    Improvements in production could bring a huge benefit, since reducing the unit costs of novel ingredients is the “single most important factor” for expanding the novel food market. By elevating bioprocesses and downstream processes, companies in the space could slash costs in half, according to McKinsey.

    While scaling up is important and can bring costs down by 20-40%, process efficiencies alone can lower prices by 40-60%. These savings come from bioprocessing changes like a shift from batch-fed processes to continuous fermentation (as Australia’s Cauldron has done), or converting aerobic processes to anaerobic ones.

    It’s also critical to upgrade and redesign bioreactors. Until now, most companies have used vessels optimised for the pharma industry, but new assets that meet food-grade specifications and the margin expectation of the food sector are necessary.

    Equipment manufacturers would need to strip down existing bioreactors and their surrounding components, and build them from the ground up to fit the needs of the alternative protein industry. But they have yet to fill this gap, leading some startups to redesign bioreactors and build custom models out of necessity. Others, meanwhile, are exploring more modular fermentation tanks to dramatically lower capital costs and drive learning curves.

    Commercial offtakes and tech risks key to unlocking investment

    precision fermentation whey
    Courtesy: 21st.Bio

    Apart from process optimisation, McKinsey also highlights the importance of better food formulation capabilities to introduce new ingredients for consumers. Companies will be able to create products that match people’s taste, texture and health preferences – they could experiment with novel fats to improve mouthfeel or savouriness, or target a specific protein (like beta-lactoglobulin or ovalbumin) to offer specialised outputs.

    A 2024 survey by the consulting giant found that 49-67% of Americans were willing to try fermentation-derived proteins, with health being the biggest driver for Gen Zers and taste for older demographics. (And surprisingly, more than half of consumers are happy to pay more for products whose animal-derived counterparts cost less than $2.)

    Fermentation had a good year investment-wise in 2024, securing 43% more funding from VCs, against a 27% decline in the overall alternative protein category. But to attract the required $250B, McKinsey says private capital will no longer be enough, leaving a gap the ecosystem must adapt to fill.

    It explains how commercial offtakes have been the “linchpin” in securing debt in major capital expansions in other industries – think electric vehicle batteries or sustainable aviation fuel. Binding offtakes have been less common in the consumer sector, but companies are beginning to enter joint development agreements.

    Moreover, technological developments around process, assets, and scale – such as redesigning bioreactors or creating new foods – can deter investors, but they’re expected to deliver material cost reductions in the next five years. This would provide a “compelling case” to financers.

    These new business models are the “key underlying factor” to allow the novel foods industry to thrive. Industry players need to make choices about what capabilities to invest in, from titer improvements to ongoing IP creation, and investors must establish infrastructure-grade financing from securitised assets (and with committed offtake at market-clearing prices) to scale the industry.

    The post McKinsey’s $250B Question: How Can Fermentation Attract Investors to Meet the Protein Demand? appeared first on Green Queen.

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  • From Air to Aisle: Fazer’s Trials Gas-Fermented Protein Snack & Drinks

    fazer taste the future
    4 Mins Read

    Finnish food giant Fazer has teased a snack bar and two protein oat milk beverages made using Solar Foods’s fermentation-derived Solein protein.

    How about some CO2 in your protein shake?

    Fazer is giving attendees at Future Food-Tech San Francisco (March 13-14) a taste of the future, unveiling three new products made from Solein, the gas-fermented protein by fellow Finnish company Solar Foods.

    The vegan lineup is part of Fazer’s Taste the Future series, which it introduced via a chocolate snack bar in Singapore. The newest innovations include a chocolate-hazelnut snack and two protein-packed oat milk drinks in chocolate and banoffee flavours.

    The snack bar contains 7% Solein, while each of the drinks has 2% of the ingredient, with the Banoffee beverage racking up 18g of complete protein per serving. Additionally, the products are rich in iron, vitamin B12, and fibre.

    Fazer, which is the majority shareholder in Solar Foods, is the first CPG company to introduce packaged Solein products in the US, after the protein was self-affirmed by the company as safe according to federal guidelines (although this food safety provision is facing a threat of elimination by new health secretary Robert F Kennedy Jr).

    Latest in a line of Solein showcases

    solein protein
    Courtesy: Solar Foods

    The Taste the Future innovations are the latest in a list of product trials featuring Solein protein. The ingredient received novel food approval in Singapore in 2022, and debuted as part of a vegan chocolate gelato at Italian eatery Fico. It was the base of a line of mooncakes and ice cream sandwiches rolled out by Japanese food giant Ajinomoto in the city-state.

    At California’s Natural Products Expo West last week, it exhibited Solein Protein Bites – Nut Mix Edition as a concept product to showcase the ingredient’s capabilities

    Now, at Future Food-Tech, Fazer is looking to learn from the feedback from industry taste-testers, which will inform its efforts to refine and develop these products further. The company is also aiming to create more Solein-powered foods for a European launch in the coming years.

    Solar Foods has already filed for novel food approval in the EU, and gave the region a taste of Solein last month, with Italy’s KelpEat showcasing high-protein snacks at the Pitti Taste food fair in Florence.

    “By adjusting the amount of Solein and other ingredients, it’s easy to develop products to suit different consumer needs and preferences,” said Juan-Manuel Benitez-Garcia, chief commercial officer of Solar Foods.

    “The products introduced by Fazer showcase how Solein excels as an ingredient in protein drinks and healthy snacking. Solein is now commercially available in Singapore and the United States, and we are on track on our estimation to receive the novel food approval in the EU in 2026,” he added.

    Solar Foods looks to take Solein global

    solar foods fda
    Courtesy: Solar Foods

    “These products showcase how extremely versatile and functional Solein is as an ingredient, offering endless possibilities for the food industry to replace traditional animal- and plant-based proteins,” said Benitez-Garcia.

    The ingredient is made by feeding microbes on carbon dioxide, hydrogen and oxygen instead of sugar. Doing so eschews the need for agricultural land to grow sugarcane, alongside any irrigation, fertilisers and pesticides. The result is a protein with emissions equal to just 1% of those generated by conventional meat, and 20% of plant proteins.

    The microbes are grown in a liquid form, and later dried into an orange-yellow powder that is flavourless and has 78% protein, 6% fat, and 10% dietary fibre. Its macronutrient profile is said to be akin to dried soy or algae.

    Solein is produced in Solar Foods’s commercial-scale facility, Factory 01, which can currently manufacture 160 tons per year. But it’s planning a much larger plant, Factory 02, which would be able to annually produce 12,800 tons of protein at a cost of €4.30-5.20 ($4.60-5.50) per kg.

    The publicly-listed company recently received €10M ($10.6M) from the government as part of a larger financing deal for its facilities. To date, it has raised over €43M ($47M) in equity funding, and €30M ($32M) in debt financing.

    “Solein provides superior nutrition with great taste, ticks off all major ‘free from’ claims, and is one of the most sustainable proteins in the market,” said Benitez-Garcia. “We can’t wait to see products made with Solein hit the shelves of stores and available for consumers all over the world.”

    Other companies making protein from gases include Air Protein, Farmless, Arkeon Biotechnologies, NovoNutrients, and LanzaTech, among others.

    The post From Air to Aisle: Fazer’s Trials Gas-Fermented Protein Snack & Drinks appeared first on Green Queen.

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  • F-Label: From Animal-Free Dairy to Gas Proteins, Fermentation Has A New Certification

    precision fermentation label
    5 Mins Read

    Swiss organisation V-Label has released a new certification mark for fermentation-derived proteins, in a bid to address confusion about vegan-friendly labels on these products.

    Weeks after introducing an accreditation for cultivated meat products, V-Label has now launched a certification for animal-free ingredients made via fermentation.

    F-Label is the world’s first product label dedicated to technologies like precision, biomass and gaseous fermentation, as well as cell-free synthesis. It’s positioned as a science-based certification to verify microbial production processes for compounds traditionally derived from animals, such as proteins like beta-lactoglobulin, casein, or heme.

    Chilean food tech startup Luyef Biotechnologies – which makes precision-fermented nutrients to enhance cultivated meat – is the first recipient of the F-Label, through its animal-free myoglobin. Marketed as TAMEE, this is a heme protein that enhances the colour, aroma and flavour of meat analogues.

    “We chose to work with F-Label because we believe in the need for clear, science-based certification that builds trust with consumers and industry partners alike,” said Kris Blanchard, founder and CEO of Luyef Biotechnologies. “Achieving the very first F-Label license for our myoglobin is a testament to our dedication to transparency, innovation, and meeting the highest standards of quality.”

    Differentiating novel fermentation technologies

    f-label
    Courtesy: F-Label

    To qualify for the F-Label, an ingredient must be produced without animals and antibiotics. And while genetically modified organisms (GMOs) may be used in the process, the final product must be free from these.

    Since the label focuses on market-ready technologies like biomass fermentation, as well as novel ones that require regulatory clearance (such as precision fermentation), how does it communicate the difference to consumers?

    “Regulatory approval varies by region and application. To ensure maximum transparency, F-Label clearly indicates that production criteria were met, but does not replace regulatory oversight,” Martin Ranninger, co-director of the V-Label, tells Green Queen.

    “Our criteria are the same for all technologies. We work alongside existing food safety and regulatory frameworks, and our label is meant to complement, not override, legal requirements,” he adds.

    “Consumers can trust that an F-Label product meets strict criteria for animal-free production, but they are also encouraged to check for local regulatory approvals where necessary. In general, most producers in this space share a lot about their technology publically, yet we encourage consumers to reach out directly for specific questions.”

    Ending self-affirmed GRAS would be a ‘significant blow’

    fermentation label
    Courtesy: F-Label

    Speaking of regulatory processes, fermentation startups could be in for a shake-up in the US, where health secretary Robert F Kennedy Jr is looking to eliminate a rule that allows companies to self-affirm their ingredients as safe, without formally notifying the Food and Drug Administration (FDA).

    Several precision and gas fermentation startups have chosen this pathway to enter the market initially, as it’s a quicker and cheaper way to commercialise, and can help them maintain confidentiality. But RFK Jr has called this a “loophole” exploited by companies, which needs to be removed to improve consumer transparency.

    “The self-affirmed GRAS (Generally Recognized as Safe) rule has allowed companies to determine the safety of novel ingredients and has likely led to faster innovation in certain cases. The potential removal of self-affirmed GRAS would likely increase oversight and slow down approvals. It would undoubtedly be a significant blow to many industry players,” says Ranninger.

    “From F-Label’s perspective, transparency and safety are top priorities. If this regulatory change helps boost consumer trust in precision-fermented and other biotech-driven products, it could ultimately benefit the industry, even if that benefit comes at a cost.”

    Clearing confusion around fermentation and vegan-friendliness

    is precision fermentation vegan
    Courtesy: F-Label

    A key reason why the F-Label exists is to clear consumer confusion around vegan-friendly fermentation-derived products. Some precision fermentation companies have chosen to use a vegan label on their products, signifying that it is animal-free.

    But while a vegan certification is confirmation that a product may be dairy-free, that line gets blurred with precision fermentation, which creates bioidentical ingredients that are not suitable for those with dairy allergies.

    In V-Label’s case, the accreditation excludes products that contain molecules identical to animal products, so the F-Label can fill that gap, while clarifying whether a food is “plant-like or animal-like by nature”.

    “With the rise of biotech-driven ingredients like precision-fermented dairy proteins or myoglobin, we need to rethink how we label certain products,” says Ranninger. “V-Label does not certify [these] products as vegan, because bioidentical animal-free ingredients do not always align with traditional vegan values, even if no animals were used in production.”

    He adds: “We recognise that some consumers may feel confused when a precision-fermented product carries a vegan label, especially if it contains compounds identical to those found in animals. F-Label aims to provide clarity by certifying that the production process is entirely animal-free, giving consumers the transparency they need to make informed choices.”

    That said, a product can still be licensed with both the V-Label and F-Label, provided that the latter doesn’t contain any recombinant molecules. “We will consider each application individually and provide advice as to which type of communication is least confusing for customers,” says Ranninger. “As this field is rapidly evolving on the technology side, but many consumers have not yet cemented their personal view, it is crucial that we follow current trends and help to educate the public.”

    The post F-Label: From Animal-Free Dairy to Gas Proteins, Fermentation Has A New Certification appeared first on Green Queen.

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  • Exclusive: Vivici Secures FDA ‘No Questions’ Letter for Animal-Free Whey Amid GRAS Overhaul

    vivici gras
    4 Mins Read

    Dutch startup Vivici has received a ‘no questions’ letter for its precision-fermented whey protein from the US FDA, just as the rule to ‘self-affirm’ food safety faces upheaval.

    Precision fermentation firm Vivici has secured a ‘no questions’ letter from the US Food and Drug Administration (FDA), with the regulator certifying its animal-free whey protein as safe to use in a suite of applications.

    The recombinant beta-lactoglobulin has already carried self-affirmed Generally Recognized as Safe (GRAS) status since February 2024, but earlier this week, health secretary Robert F Kennedy Jr directed the FDA to reevaluate and eventually eliminate this rule, which he labelled a “loophole” that prevents transparency.

    It has put alternative protein startups – especially those working with precision fermentation, like Vivici – in the spotlight, with the need to obtain the FDA GRAS letter potentially becoming even more important.

    “Based on the information that Vivici provided, as well as other information available to FDA, we have no questions at this time regarding Vivici’s conclusion that beta-lactoglobulin is GRAS under its intended conditions of use,” the FDA concluded, according to the startup, which closed a €32.5M ($33.7M) funding round last month.

    “We notified the FDA in July 2024 and received the letter in February 2025,” CEO Stephan van Sint Fiet tells Green Queen. “This relatively short timeline is reflective of the high-quality work that our experienced team has put in.”

    Vivici’s beta-lactoglobulin suitable for a wide range of products

    precision fermentation regulatory approval
    Courtesy: Vivici

    Vivici is one of several companies working on recombinant whey proteins via precision fermentation, a process that combines traditional fermentation with the latest biotech advances to efficiently produce a compound of interest.

    But it has been able to progress rapidly thanks to the expertise and IP created by years of collaboration between DSM-Firmenich and Fonterra, which have been investors in the startup since 2023. Its first ingredient, Vivitein BLG, is bioidentical to beta-lactoglobulin, the main whey protein found in dairy.

    It has gelling, foaming, and emulsification properties that enhance the texture of foods and beverages, contains all essential amino acids, and is clear in colour and neutral in flavour. And according to an independent life-cycle assessment, its animal-free beta-lactoglobulin has a 68% lower carbon footprint than its conventional counterpart and uses 86% less water.

    Vivici’s GRAS notice to the FDA suggests that the ingredient can be used as a source of protein in meal replacements, functional beverages, nutrition bars, and dairy and alternative products at levels of up to 50% by weight. It can also be used in desserts, confectionery, fillings, bakery mixes, and meat, fish and egg analogues.

    “We are thrilled to receive a ‘no questions’ letter for our Vivitein BLG, as this further increases the confidence of our customers in our product,” says van Sint Fiet, adding that the company is pursuing approval in the EU, the UK, Canada and Singapore too, with applications filed in several of these locations.

    vivici beta lactoglobulin
    Courtesy: Vivici

    Self-affirmed GRAS change creates uncertainty for Vivici’s next ingredient

    Vivici’s recent fundraising round was earmarked for the expansion of its beta-lactoglobulin platform and the ingredient’s market entry. For its rollout, the company is focusing on the active nutrition segment, says van Sint Fiet.

    “Valued globally at $28.4B a year in 2023, with an 8.5% growth that same year, the category is primed for growth in the coming years,” he says. “With the first customer offtake agreements for Vivitein™ BLG already secured, Vivici is uniquely placed to capitalise on that growth.”

    And later this year, Vivici will also launch its recombinant bovine lactoferrin, a whey protein known for its iron-binding and functional properties. It’s an ingredient that’s short in supply and high in demand. “It has always been Vivici’s ambition to market a broader valuable protein portfolio, so to not just be a one-trick pony,” van Sint Fiet told Green Queen last month.

    vivici protein
    Courtesy: Vivici

    So far, Singapore’s TurtleTree and Sydney-based All G Foods have self-obtained GRAS status for animal-free lactoferrin in the US. “We plan to bring the product market to the second half of 2025, and that requires that we have reached self-affirmed GRAS status, at the very least, by that time,” he said at the time.

    But now, RFK Jr’s directive to close the self-affirmation rule has created uncertainty. Van Sint Fiet notes that it’s still early days and the proposed changes aren’t fully clear yet, but confirmed that Vivici is closely monitoring the situation.

    “We are committed to developing a highly credible and trusted alternative protein industry and we welcome a more robust regulatory process,” he says.

    “We consider filing a GRAS notice a best practice that we already adhere to and we see this as a welcome change that will lead to higher-quality data that documents the safety of precision-fermented ingredients, earning us the trust of customers and consumers.”

    The post Exclusive: Vivici Secures FDA ‘No Questions’ Letter for Animal-Free Whey Amid GRAS Overhaul appeared first on Green Queen.

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  • Mycelium Meat Maker Meati Foods Pursuing Investment As Future Hangs in Balance

    meati layoffs
    4 Mins Read

    Colorado-based Meati Foods faces an uncertain future after its lender swept most of its cash reserves due to a technical default, but the company is fighting to save the business and 150 jobs.

    Mycelium protein startup Meati Foods is battling an uncertain future after a sudden and unexpected action by its bank has left the company strapped for cash.

    In late February, the firm’s lender swept away two-thirds of its cash reserves as a result of a technical default, despite assuring Meati that it wouldn’t. It legally forced the company to issue a Worker Adjustment and Retraining Notification (WARN) last Friday, informing all 150 employees of impending layoffs if immediate funding isn’t secured, in a development first reported by AgFunderNews.

    The notice suggested that Meati would cease operations at its manufacturing facility in Thornton, Colorado and permanently cut all jobs at the site, all the way from the warehouse and food production technicians to the R&D team and the CEO.

    In accordance with the federal and state WARN Acts, the cutbacks will occur on May 6 should Meati fail to raise the capital it needs to continue operating.

    “Let us be clear: we are not sitting idle. We are actively pursuing multiple funding opportunities with our board and both existing and potential new investors,” CEO Phil Graves told staff in an email seen by Green Queen.

    It comes on the back of a year where Meati doubled its revenue and expanded its retail distribution by 130%, and the same week it showcased its products at the popular Natural Products Expo West trade show in Anaheim, California.

    Despite the unforeseen turn of events putting the company’s future in jeopardy, Green Queen understands that Meati is hopeful that the required investment will materialise.

    Bank action ‘wholly unanticipated and unforeseeable’

    meati funding
    Courtesy: Meati

    Meati was in the middle of an internal fundraising round that would have extended its runway into 2026, according to AgFunderNews, which said that while the company was current on its payments, it had breached a financial agreement relating to revenue and gross profit.

    This is known as a technical default. Although the bank had given its assurance that it wouldn’t sweep cash and the company would be able to secure the new capital before July, it backtracked on that promise last week.

    “Our lender unexpectedly removed cash from our accounts and took control of remaining cash reserves […] and the action was not reasonably foreseeable,” Meati’s WARN document read. “Based on this action, we do not have sufficient funding to continue operating. The result of the lender’s unexpected action is that we have to shut down our manufacturing facility.

    “We are notifying you of this decision as soon as it was practicable to do so, taking into account the great difficulties we face in projecting staffing needs under these unprecedented circumstances. We would have liked to have given you more advance notice of this action, but we were unable to do so because our lender’s actions were wholly unanticipated and unforeseeable,” it added.

    Meati has conducted multiple rounds of layoffs since 2023 – with the latest described as a right-sizing move to move the company towards profitability – and has been involved in an IP dispute and false marketing lawsuits over the last few years.

    The company is one of the most well-capitalised alternative protein startups, having raised $365M since being founded in 2017. This includes the $100M Series C round it closed last year, the largest fundraise by an alternative protein since Meati’s own $150M Series B in 2022. It’s an outlier in a space where venture capital has been hard to come by, with funding down by 27% last year.

    Meati hopes its ‘mission will endure’ as it seeks capital

    meati breakfast sausage
    Courtesy: Meati Foods

    The financial crisis comes despite Meati heading in the direction it intended to, with a strong sales performance, a new product launch, retail expansion, and the appointment of new executives and board members earlier this year.

    “We’re now in over 100 different grocery banners – including Whole Foods, Sprouts Farmers Markets, Meijers, Wegmans, HEB, Kroger family of stores, Super Target, Ralphs, Natural Grocers and several others,” Graves told Green Queen during the launch of its breakfast sausage patties. Meati’s products are now in over 7,000 stores, though this is short of the bold 10,000 target it had previously set.

    Even though Circana data for the 52 weeks to July 14, 2024 found that sales of these products dropped by 9%, Meati’s whole-cut steak was among the top 15 growth items. The company saw a $2.7M hike in year-to-date sales, thanks in large part to its all-natural ingredient list.

    “Early indications suggest that mycelium breakfast patties will be a significant growth avenue for Meati. We’re confident these products will perform well,” Graves had predicted. “Chefs who use Meati’s steak and cutlet products in their restaurants love the taste, versatility and health benefits, and we expect this to grow in 2025.”

    Now, Meati has just under two months to secure investment and dig itself out of an unprecedented crisis, and the firm hopes it can come through.

    “We firmly believe in our mission and that mycelium will change the protein paradigm,” a Meati spokesperson told Green Queen. “While we’re unclear on the future, we hope for the sake of consumers and the planet that Meati’s mission will endure.”

    The post Mycelium Meat Maker Meati Foods Pursuing Investment As Future Hangs in Balance appeared first on Green Queen.

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  • Pizza Chefs Line Up for New Culture’s Animal-Free Mozzarella with ‘Overwhelming’ Demand

    new culture mozzarella
    6 Mins Read

    New Culture, which makes mozzarella from precision-fermented casein, has secured signed interest worth over $5M from pizza restaurants across the US ahead of its launch.

    As it prepares to launch its animal-free mozzarella in the US, Californian food tech startup New Culture has received “overwhelming” interest from pizza chefs and restaurants nationwide, securing more than $5M in early demand.

    The pre-launch interest establishes what the company calls “a robust commercial foundation”, working with members of the World Pizza Champions team, Pizza Industry Excellence award winners, and those mentioned in the 50Top Pizza list and the Michelin Guide.

    “We have had discussions with dozens of pizza chefs and restaurant operators across the country as well as internationally. This includes hosting tastings at New Culture headquarters, bringing cheese samples to chefs to experiment with in their pizza ovens, conversations with pizzeria owners about operational details, and receiving input on product priorities,” says co-founder and CEO Matt Gibson.

    “For many of those chefs and operators, they’ve become sufficiently interested in New Culture cheese that they’ve proactively confirmed and registered (and signed) that interest with us. They’re now simply waiting for our supply readiness in order to shift into the cheese purchasing lane,” he tells Green Queen, explaining that in the foodservice sector, it’s “extremely rare to make a purchase before the product is actually available for sale”.

    The company, which earned self-determined Generally Recognized as Safe (GRAS) status for its precision-fermented casein last year, is currently awaiting clearance for its product label and registration from the California Department of Food and Agriculture (CDFA).

    “We continue to work through the steps needed to launch, including waiting to hear from the CDFA. We’re checking in on their process regularly and hope to clear this step soon,” says Gibson.

    The ingredients in New Culture’s animal-free mozzarella

    animal free casein
    Courtesy: New Culture

    The base for New Culture’s cow-free mozzarella is a recombinant version of casein, the main protein found in dairy. It is responsible for emulsification, stabilisation and gelation, among other features, helping cheese melt, stretch, bubble and brown.

    Being a dairy protein, it’s a resource-intensive ingredient, prompting the startup to use precision fermentation instead. The technology – used to make animal-free items like insulin or rennet for conventional cheese – combines traditional fermentation with the latest biotechnology advances to efficiently produce a compound of interest (in this case, a protein). It allows New Culture to cut its mozzarella’s emissions by over 85% and water and land use by more than 95%.

    To make the cheese, the animal-free casein is mixed with water, sunflower and coconut oils, salt, sugar, starch, and minerals. The gluten-, soy- and nut-free mozzarella contains 5g of protein and 2g of carbs, and needs less than half as much casein (28%) as its conventional counterpart, helping lower costs to an otherwise expensive technology.

    A survey by New Culture found that early adopters are happy to pay $4 more per pizza with the company’s cheese. The startup is working to match the price of dairy over the next couple of years, a feat being supported by partnerships with food industry giants CJ CheilJedang (an investor in New Culture) and ADM. The casein-as-an-ingredient market is worth $2.7 billion.

    “We are deep into the process of scaling up our supply with manufacturing partners. It’s not only to meet this $5M in early demand but also demand from thousands more pizzerias and restaurants,” says Gibson.

    “The robustness of our technical capabilities has enabled us to reach fermentation manufacturing volumes and continue to bring costs down on our path to parity with conventional dairy. The plan is to begin supplying these early operators with our cheese this year while enabling flexible volumes over time.”

    Pizzeria Mozza creates two pizzas for New Culture launch

    pizzeria mozza new culture cheese
    Courtesy: New Culture

    According to the company, the initial demand comes from a variety of industry players, from independent eateries to national pizza chains, spanning pizzas of all kinds, from Californian, New York or Detroit-style to classic Neopolitan and grandma pies. Chefs have found it to perform consistently in wood-fired, gas, and electric ovens at temperatures ranging from 550-900°F (285-530*C).

    While New Culture is keeping the names of these restaurants under wraps, its first partner has been known for a while. As part of a pilot in 2023, the startup showcased its mozzarella at Nancy Silveron’s Pizzeria Mozza in Los Angeles – and this is where it will debut the cheese too.

    To prepare for the launch, Silverton and her team have created two new pizzas for the animal-free mozzarella. The rollout was initially expected by the end of last year, but introducing “a first-of-its-kind product has presented some unexpected twists and turns”, according to New Culture.

    “We’re launching an entirely new product and an entirely new category. The foodservice industry – pizzerias in particular – have been craving an animal-free mozzarella that actually delivers for their customer,” explains Gibson.

    “In preparation, we’ve had to work through naming and labelling details, reconciling brand, consumer appeal and education, and regulatory guidance. We’ve also had to ensure operators’ needs are met when it comes to product handling since pizza chefs prepare and bake their pizzas in different ways.”

    An alternative to ‘gloopy’ vegan cheese amid the UPF backlash

    new culture cheese
    Courtesy: New Culture

    While 25,000 pizzerias already serve plant-based cheese in the US, these products make up just 1% of the overall cheese market. Meanwhile, the number of people buying vegan cheese more than once has dropped in recent years, with consumers dissatisfied with what New Culture describes as “gloopy, pasty texture and artificial flavours”.

    The pushback against ultra-processed foods – heightened by Robert F Kennedy Jr’s appointment as health secretary – has further complicated things for alternative protein producers. “Cheese is a processed food like milk, bread, or canned vegetables, not an ultra-processed food,” notes Gibson. “And it’s a food that consumers can’t get enough of. It is the only dairy product that has had steadily increasing demand for decades and, at nearly $40B in annual sales, now claims half of the US dairy market.”

    He adds: “We make our mozzarella through an industry-standard cheesemaking process, the same way conventional cheese is made. Our product label is very clean and includes only common food ingredients. We hear from consumers and restaurant operators regularly about how beloved cheese is, and have a hard time imagining a future in which cheese significantly recedes from the global food system.”

    New Culture, which has raised $28.5M in venture capital and is currently fundraising, is among a number of startups working on precision-fermented casein, including Standing Ovation, Those Vegan Cowboys, Change Foods, Zero Cow Factory, and Fermify, though it has the advantage of being one of only two companies (alongside Fermify) to be cleared to sell the protein in the US.

    “We hear from pizza chefs and operators every day how eager they are to put New Culture cheese on the menu,” says Gibson. “This first $5M in demand is just the beginning as we scale up to bring delicious, animal-free cheese to pizza lovers everywhere.”

    The post Pizza Chefs Line Up for New Culture’s Animal-Free Mozzarella with ‘Overwhelming’ Demand appeared first on Green Queen.

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  • Solar Foods: Finland Govt Pumps $10.6M in Startup to Build Giant Gas Protein Factory

    solar foods
    6 Mins Read

    Finnish gas fermentation firm Solar Foods has received €10M ($10.6M) in funding from Business Finland to help build Factory 02, which would produce 12,000 tons of Solein protein annually.

    To accelerate the development of its industrial-scale facility for gas protein, Solar Foods has secured €10M ($10.6M) from Business Finland, an arm of the Finnish economic affairs ministry.

    In addition to ramping up its plans for ‘Factory 02’, the funds will support R&D projects for its Solein protein, advance regulatory applications in various markets, and speed up its path to market.

    It’s part of the company’s €600M financing programme under the EU Commission’s hydrogen-based Important Project of Common European Interest (IPCEI). This covered Business Finland’s initial €33.6M ($35.6M) investment to support the construction of its demo plant, Factory 01, in late 2022.

    Located near Helsinki, that facility opened in April and can produce 160 tons of its fermentation-derived protein per year (set to rise to 230 tons by 2026). This first tranche of funding was also intended to support the start of the pre-engineering phase for Factory 02, which began last month.

    solein
    Courtesy: Solar Foods

    Based on the updated cost estimate of the project, Business Finland decided to increase that first grant by €10M, and extended the deadline by a year (until the end of 2026). The maximum state aid available for the project amounts to €110M ($117.5M), with grants eligible until 2035.

    The government agency has set aside €76M ($81M) to help with the construction of Factory 02, if built on European soil. This facility is expected to be able to produce 12,800 tons of protein at a cost of €4.30-5.20 ($4.60-5.50) per kg, and generate net sales of €80-200M ($85.5M-214M).

    “We are extremely pleased to receive this additional funding for research, product development and the pre-engineering phase of Factory 02,” said Solar Foods co-founder Pasi Vainikka, who will step down as CEO in April and “continue in an important role” until the end of the year. “When realised, Factory 02 [will be] a unique project in terms of science, technology and climate impact.”

    Solar Foods lays out its US plan for Solein

    solar foods funding
    Courtesy: Solar Foods

    Solar Foods was spun out from the VTT Technical Research Centre of Finland and LUT University in 2017 to commercialise Solein, a protein produced by feeding microbes on carbon dioxide, hydrogen and oxygen instead of sugar. Doing so eschews the need for the agricultural land to grow sugarcane, alongside any irrigation, fertilisers and pesticides.

    The ingredient is not dependent on water or weather either, allowing it to be produced in climates like the desert, the Arctic and even outer space (it’s working with the European Space Agency to find a way to produce food on Mars).

    The microbes are grown in a liquid form, and later dried into an orange-yellow powder that is flavourless and has 78% protein, 6% fat, and 10% dietary fibre. Its macronutrient profile is said to be akin to dried soy or algae, and it contains iron and B vitamins.

    Solar Foods calls Solein the “most sustainable protein” on Earth. The main raw materials for production are carbon dioxide and renewable energy, resulting in emissions equal to just 1% of those generated by conventional meat, and 20% of plant proteins.

    The ingredient received novel food approval in Singapore in 2022, debuting as part of a vegan chocolate gelato at Italian eatery Fico. In addition, it was the base of a Taste the Future chocolate snack bar released by Fazer (a majority shareholder of Solar Foods) in the city-state, and a line of mooncakes and ice cream sandwiches rolled out by Japanese food giant Ajinomoto.

    Moreover, the company achieved self-determined Generally Recognized as Safe (GRAS) status in the US last year, and registered Factory 01 with the Food and Drug Administration to import Solein protein stateside. Here, its commercialisation strategy centres on the health and performance nutrition market.

    “In this segment, we are focusing on ready-to-mix powders, ready-to-drink beverages and protein bars. We are also moving from offering powder prototypes to a conceptual sales model where we will introduce finished products containing Solein,” Vainikka told investors in Solar Foods’s 2024 earnings call.

    This week, it announced Solein Protein Bites – Nut Mix Edition as a concept product to showcase Solein’s capabilities. It is being exhibited at Natural Products Expo West in Anaheim, California (March 5-7).

    solein protein
    Courtesy: Solar Foods

    Seeking further investment ahead of 2026 EU approval

    To date, Solar Foods has raised over €43M ($47M) in equity funding, as well as €30M ($32M) in debt financing. But the company, which has been listed on the Nasdaq First North Growth Market since September, said it would require further equity and loan funding to cover the costs of Factory 02, estimated to be between €150-420M (around $160-450M).

    This is because the IPCEI grants can only cover a maximum of 81% of the investment. Solar Foods is applying for further investment through the scheme too.

    The company’s operating income grew by 57% in 2024, reaching €8.1M. Its net loss stood at €11M, ending the year with €13.4M in cash and cash equivalents. The firm is focused on growth and doesn’t expect to distribute a dividend in the short to medium term.

    “The company plans to transition to a concept-based sales model, introduce higher-priced products, and expand the design capacity of Factory 01,” said Vainikka, adding that its phased investment plan for Factory 02 is geared towards achieving positive EBITDA – revenue excluding all non-operational expenses – during the 2025-30 period.

    He will be replaced by Rami Jokela as CEO next month. “The company’s groundbreaking technology has the potential to make a significant impact globally, and therefore I look forward to working with the team accelerating Solar Foods’s growth and bringing its innovative solutions to the world,” Jokela said in January.

    solar foods solein
    Courtesy: Solar Foods

    Solar Foods has applied for novel food approval with the European Food Safety Authority, and addressed inquiries regarding the scientific opinion on Solein’s safety. It expects to get the greenlight in 2026. Last month, it gave the region a taste of Solein through a partnership with Italy’s KelpEat, which showcased a high-protein snack with the ingredient at the Pitti Taste food fair in Florence.

    “Our mission is ambitious: bring Solein to market globally, revolutionise sustainable food production and continue to deliver value to our shareholders, stakeholders and the planet, and we are now ready to enter the next phase on this journey,” said Vainikka. “The dedication of our team and our successful listing on the Nasdaq First North Growth Market Finland have created a solid foundation for this global growth journey.”

    The post Solar Foods: Finland Govt Pumps $10.6M in Startup to Build Giant Gas Protein Factory appeared first on Green Queen.

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  • Dog Food Made from Fermented Gas Protein Lands on European Shelves

    calysta marsapet
    4 Mins Read

    German pet food maker Marsapet has rolled out a kibble product for dogs using Calysta’s fermentation-derived FeedKind protein.

    Would you feed your dog carbon and microbes?

    If you’re in Europe, you now can, thanks to a partnership between Californian sustainable protein producer Calysta and German pet food company Marsapet.

    The latter has launched MicroBell, a dry kibble made from Calysta’s FeedKind protein, under the Marsavet line. The protein is derived from a gas fermentation process where methane is used as a carbon and energy source for microbes.

    The grain-free dog food product combines the fermented protein with sweet potatoes, peas, and potatoes, and is well-suited to canines with allergies or sensitive stomachs.

    “This project is a labour of love, and we have poured our hearts into bringing this groundbreaking product to market,” said Marsapet CEO Marcel Hoffmann. “With MicroBell, we are setting new standards in sustainable, high-quality pet food, offering pet owners a nutritious, innovative alternative without compromising on quality or taste.”

    FeedKind offers nutritional and environmental benefits

    calysta feedkind
    Courtesy: Calysta

    Unlike most pet food proteins, Calysta’s FeedKind doesn’t use any animal- or plant-based ingredients. To make the single-cell protein, it combines oxygen, nitrogen, carbon and energy into a proprietary fermentation tank, which are then consumed by naturally occurring microorganisms.

    Once the microbes convert the gases into protein, it is separated from the liquid, and the water and nutrients are returned to the fermenter. The protein is then dried and packaged in various formats, based on the application and customer specifications – it can be used as fish or livestock feed, or in dog and cat food.

    As a fermented protein, FeedKind has been proven to promote a healthy gut in animals, facilitating better nutrient absorption and improved feed conversion and growth rates. The non-GMO ingredient is highly nutrient-dense, with up to 71% crude protein, 9% crude fat, and a balanced amino acid profile. It can be used in both wet or dry food, and has been certified vegan by V-Label.

    Beyond this, FeedKind presents several sustainability advantages. Calysta’s patented process uses no agricultural land and “almost no water”, as the company describes it. This makes it an ideal alternative to fishmeal and soy protein, which are the primary protein sources in feed products today.

    One FeedKind plant can produce up to 100,000 tonnes of protein per year on just 10 hectares of developed land – in comparison, the same amount of soy protein would require 250 million hectares of arable land. Likewise, FeedKind would save nearly nine million cubic metres of water – equivalent to 3,600 Olympic-sized swimming pools – if used in place of soy protein.

    The company is also building a circular production system. During the fermentation process, the microbes exhale CO2. By capturing that, it uses renewable energy to power a methanation process that converts the waste back into usable carbon and energy.

    US pet food market in sight for Calysta

    calysta
    Courtesy: Calysta

    Calysta’s first facility is located in Chongqing, China, which produces 20,000 tonnes of FeedKind Aqua per year. It’s operated under Calysseo, the company’s joint venture with animal nutrition player Adisseo. In addition, it has an R&D lab in Teesside, UK, and a warehouse in Poland.

    The company, which has raised around $221M to date, is currently working on a large financing round to fund a second facility dedicated to its FeedKind Pet ingredient. To prove the market’s viability, it shipped some of its pet protein to Europe last summer, months after debuting the ingredient at trade fair Interzoo, as part of German startup Dr. Clauder’s air-dried Trainee dog treats.

    The MicroBell launch in collaboration with Marsapet will be “the first of many pet foods launched to feature FeedKind Pet protein”, according to Herman Sloot, VP of global sales at Calysta.

    “Calysta and its partners have the largest production capacity of any alternative protein in the world, and it’s here now,” he said. “Most importantly, we are producing an ingredient with industry-leading nutrition, palatability, and postbiotic benefits – and all without using arable land. It’s a game-changer for the pet food sector.”

    Calysta has already received regulatory approval in the EU, UK, Canada and other countries for its pet food ingredient, and it’s now gunning for the US, hoping to achieve self-determined Generally Recognized as Safe (GRAS) status for FeedKind Pet later this year.

    It isn’t the only company working on fermented proteins for pet food – fellow German startups VegDog and MicroHarvest released a microbial protein treat for dogs last year, while American player Bond Pet Food is making pet food via precision fermentation.

    The overall alternative pet food sector is heating up as owners become more climate-conscious with their furry friend’s diets – just last month, London-based Meatly and The Pack launched the world’s first dog food with cultivated meat for sale, in a limited-edition run at UK retailer Pets At Home.

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  • Italian AI Startup Brews $10M to Turn Microbes Into Affordable Animal-Free Proteins

    4 Mins Read

    Italian startup Arsenale Bioyards has raised €9.5M ($9.8M) to scale up its AI-led precision fermentation process and lower biomanufacturing costs by 90%.

    Arsenale Bioyards, an industrial biotech firm based in Milan, has closed a €9.5M ($9.8M) seed funding round to scale up its biomanufacturing process and make sustainable food and cosmetics significantly more affordable.

    The investment was led by Planet A Ventures and byFounders, with additional participation from CDP Ventures, Acequia Capital, Plug N Play, Grey Silo Ventures, and industrial family offices.

    The firm combines artificial intelligence (AI) with advanced hardware to form an end-to-end precision fermentation platform for biomanufacturing, from lab scale to industrial production. The tech can accelerate commercialisation, reduce risks, and bring down costs by up to 90%, solving some of the industry’s biggest bottlenecks.

    “We saw Arsenale’s potential early on,” said Christoph Gras, co-founder and general partner of Planet A Ventures. “This is a fundamental rethink of how biomanufacturing scales. By making production cost-competitive and standardised, Arsenale turns biomanufacturing into an investable asset class while enabling industries to move away from animal- and petrochemical-derived products at scale.”

    precision fermentation cost
    Courtesy: Arsenale Bio

    How Arsenale is revolutionising biomanufacturing

    Arsenale was founded in 2023 by a five-strong team chock full of industry experience, comprising Matteo Zanotto, Gordana Djordjevic, Massimo Portincaso, Niels Agerbaek, and Arnaud Legris. They have worked in deep tech, AI, and pharma sectors, including with companies like Novo Nordisk, Xellia, Perfect Day, and Boston Consulting Group.

    The company’s tech is centred on precision fermentation, which combines traditional fermentation with the latest biotechnology advances to efficiently produce a compound of interest, like a protein, flavour molecule, vitamin, pigment, or fat.

    This has been used by the pharma industry for decades – it’s how insulin and many vitamin supplements are made – but its use in food and cosmetics has been hindered by high costs. To address that, Arsenale uses a “neo-industrial” approach to biomanufacturing.

    It operates a pilot facility called ⍺-Yard in the Pordenone province, which has a 1,000-litre fermentation capacity, courtesy of four bioreactors of varying scales. The Piccolo suite comprises two micro-bioreactors to design processes and organisms on a benchtop scale, while the two Magnum bioreactors have a 500-litre capacity and offer advanced sensing capabilities.

    ai biomanufacturing
    Courtesy: Arsenale Bio

    Then there are the Bioyards, which house a six-strong suite of modular industrial bioreactors with a capacity of over 50,000 litres each to enable cost-effective “scaling out”, as opposed to “scaling up”. These, combined with the Design@Scale AI model, drastically reduce both capital and operating expenditures.

    “Arsenale is not only imagining the bio-economy of the future – we are building it today, with operational facilities and proprietary technology,” said Portincaso, who is the startup’s CEO.

    The startup, which also has an office in California, will use the capital to expand its infrastructure and speed up its commercialisation roadmap for food and cosmetics. “This funding reinforces our ability to drive measurable change and underscores our aspiration to build a new generative, biology-driven industrial paradigm,” he added.

    A Bessemer Moment for precision fermentation?

    Arsenale has highlighted the four fundamental precision fermentation challenges it hopes to solve. First, it’s dominated by biopharma, a highly regulated industry that creates expensive cost structures unsuited to industrial applications. Secondly, value creation here is lab-centric and academia-driven – this makes it “almost impossible” to predict microbes’ behaviours and yield on an industrial scale.

    Meanwhile, fragmentation across design, scale-up and manufacturing causes friction and inefficient processes. And finally, the industry faces data bottlenecks, with inconsistent and limited data hindering learning through the use of AI and machine learning.

    precision fermentation bioreactor
    Courtesy: Arsenale Bio

    Arsenale argues that it’s time for precision fermentation’s Bessemer Moment, a reference to Henry Bessemer’s breakthrough in reducing steel costs by 85% via process and engineering innovation.

    Its process integrates industrial conditions into the lab, allowing companies to design at scale from day one and cutting costs significantly versus contract manufacturing approaches. Plus, the AI-driven process optimisation and software-led approach can help producers move from lab to commercial scale in a “fraction of the time”.

    The $10M investment is a sign of confidence from investors who have cooled on the climate tech sector, where funding dipped by 38% last year. This was partly a result of a shift in interest towards AI, which attracted over three times as much venture capital. Within the food tech sector, where plant-based and cultivated protein companies witnessed alarming declines, fermentation stood out with a 43% hike in investment.

    By combining two highly prized sectors in the eyes of investors – AI and precision fermentation – Arsenale has the ingredients to engineer food’s Bessemer Moment.

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  • Vivici: Big Dairy-Backed Startup Raises $34M for Animal-Free Whey Proteins

    vivici funding
    5 Mins Read

    Dutch precision fermentation startup Vivici has closed a €32.5M ($33.7M) funding round to scale production and introduce new animal-free dairy proteins.

    A year after obtaining regulatory clearance in the US, Dutch animal-free dairy producer Vivici has raised €32.5M ($33.7M) in Series A funding.

    The investment was led by state fund Invest-NL and pension fund ABP, with participation from The Hague’s InnovationQuarter, as well as DSM-Firmenich and Fonterra, which formed the startup as a joint venture in 2022.

    Having already secured offtake agreements with food companies in the US, the firm will use the capital to expand production of its recombinant beta-lactoglobulin protein, expand into new markets, and launch bovine lactoferrin in the second half of 2025 under its Vivitein brand.

    CEO Stephan van Sint Fiet had hinted at the Series A and the launch of its lactoferrin last year, developing strains for the whey protein in collaboration with Boston-based synbio firm Gingko Bioworks. “It has always been Vivici’s ambition to market a broader valuable protein portfolio, so to not just be a one-trick pony,” he tells Green Queen.

    “There are considerable technology and market synergies between beta-lactoglobulin and lactoferrin. So from a production perspective, we can use much of the same process. From a market perspective, it’s really much of the same market segments that we can target.”

    vivici beta lactoglobulin
    Courtesy: Vivici

    Vivici’s beta-lactoglobulin offers functional and sustainability benefits

    While Vivici is among a newer crop of precision-fermented dairy startups, it has been able to progress rapidly thanks to the expertise and IP created by years of collaboration between DSM-Firmenich and Fonterra.

    Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest – in this case, dairy proteins.

    Vivici is first targeting beta-lactoglobulin, comprising 65% of all whey proteins found in dairy. It has gelling, foaming, and emulsification properties that enhance the texture of foods and beverages, contains all essential amino acids, and can be rapidly absorbed in the blood plasma.

    The startup’s recombinant protein has a leucine composition of 16% and branched-chain amino acid concentration of 29% (higher than conventional dairy, according to some estimates). These play a crucial role in protein synthesis and energy production, and are the only amino acids that don’t degrade in the liver. 

    Vivici’s beta-lactoglobulin is clear in colour and neutral in flavour, and can be used in applications like ready-to-mix protein powders, ready-to-drink protein beverages, and protein bars.

    According to an independent life-cycle assessment, its animal-free beta-lactoglobulin has a 68% lower carbon footprint than its conventional counterpart and uses 86% less water. This would be important for Vivici’s co-parent, Fonterra. As the world’s largest dairy exporter, it is New Zealand’s worst polluter and has faced legal action for its climate impact. The company has committed to slashing its emissions footprint from dairy by 30% by 2030.

    vivici whey protein
    Courtesy: Vivici

    Why Vivici is targeting lactoferrin

    Beta-lactoglobulin is the target protein for a number of precision fermentation startups, including Californian pioneer Perfect Day, Remilk and Imagindairy, all of which have received a ‘no further questions’ letter from the FDA.

    Now, it’s also expanding into lactoferrin, an iron-binding protein found in human milk and bovine colostrum. It boasts several functional benefits, including antibacterial, immunity-boosting, and gut-strengthening properties – but it’s only available in small concentrations in milk, driving up prices and keeping the supply reserved for infant nutrition and supplementation.

    “We believe it has enormous potential,” says van Sint Fiet. “It is very scarce in nature. It is valued for its health and bioactive properties, and it is currently in a constrained supply situation. The market is sizeable [$676M in 2024] – but it is very constrained, and so in our eyes, that makes it an ideal target for precision fermentation.”

    Its move into lactoferrin reflects an ongoing trend in the industry – with the high costs currently associated with these technologies, several players are pivoting to this higher-value protein for better margins. Startups targeting lactoferrin include Australia’s Noumi, New Zealand’s Daisy Lab, and US startups Helaina, De Novo Foodlabs and Triplebar Bio.

    So far, only Singapore’s TurtleTree and Sydney-based All G Foods have self-obtained GRAS status for animal-free lactoferrin in the US, but Vivici plans to join that list imminently. “We plan to bring the product market to the second half of 2025, and that requires that we have reached self-affirmed GRAS status, at the very least, by that time,” its CEO says.

    vivici beta lactoglobulin
    Courtesy: Vivici

    Vivici eyes international expansion ahead of US launch

    Headquartered at the Biotech Campus Delft, Vivici has a dairy protein application lab in the Food Valley at NIZO Food Research. It is working with co-manufacturers in Europe and the US to produce on a commercial scale, and tested its process in a 75,000-litre fermenter at the Bio Base Europe Pilot Plant (BBEPP) in November.

    “We work with partners that have sizeable industrial capacity – in the hundreds or even thousands of cubic metre fermentation capacity,” says van Sint Fiet. “And because they are contract manufacturers, they allow us to sort of flexibly access the capacity as we need it from a commercial perspective.”

    He feels it’s “premature” to operate Vivici’s own facility, given its relative infancy, but views it as a viable option in the future. “In our initial scaling of the business, It’s wise to do this with partners,” he says.

    Last year, Vivici was one of several startups in the space to receive regulatory clearance in the US, in the form of self-affirmed Generally Recognized as Safe (GRAS) status. It has since notified the Food and Drug Administration of its determination.

    “The US is a market that’s large and, from a regulatory perspective, can be accessed on a shorter timeline,” says van Sint Fiet. “The market approval procedures in other countries are typically longer, but we are underway in other markets as well.”

    Vivici is eyeing the EU, Singapore, the UK and Canada in the near-term, and has filed regulatory dossiers in some of these regions. “And then we’re also looking at select Asian markets,” he adds.

    As for its US launch, he says: “We are delivering product now to our customers, and we should see things on the shelf pretty shortly.”

    The post Vivici: Big Dairy-Backed Startup Raises $34M for Animal-Free Whey Proteins appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Can Yeast Protein Solve The Egg Crisis? This Startup Is Betting On It

    revyve
    5 Mins Read

    Dutch food tech startup Revyve is tripling its capacity to keep up with growing demand for its upcycled yeast protein, which can replace eggs in various applications.

    As the food industry scrambles to find a solution to the egg crisis – particularly in the US – one startup is banking on beer waste.

    Based in the Netherlands, Revyve makes a range of ingredients by upcycling yeast, the latest being an egg replacer derived from brewer’s yeast, a byproduct of the beer industry.

    With egg prices at all-time highs, consumers, restaurants and food manufacturers have all been looking for more budget-friendly options. Many are turning to plant-based egg products like Just Egg, whose sales increased five times faster in January than in the past year.

    Revyve is experiencing a similar effect. “We are seeing a lot of extra demand the last couple of months, which might come from the fact that our customers are seeing egg value-chain disruptions as a serious business risk,” CEO Cedric Verstraeten tells Green Queen.

    It comes just two months after the startup signed an exclusive North American distribution deal with Lallemand Bio-Ingredients, paving the way for its yeast protein ingredients – including the egg replacer – to enter the US market.

    A clean-label replacer for eggs and plant-based alternatives

    revyve egg replacer
    Courtesy: Alessa Joseph

    In the US, average retail Grade A egg prices reached $4.95 per dozen last month, surpassing the previous high recorded in January 2023, according to consumer price index data released by the USDA. In some places, consumers and restaurants are paying up to $7 per egg, while wholesale prices of white-shell eggs now stand at $8 per dozen.

    The avian flu that has resulted in this crisis is now in its third year, and has led to the culling of 160 million birds. And this has opened up a major opportunity for egg alternatives.

    Revyve’s egg replacer isn’t a finished format that can be poured and scrambled in a pan (although its functionality can be a good fit within these products) – instead, it offers the same binding, foaming, gelling and emulsification properties that food manufacturers rely on chicken eggs for.

    The powdered ingredient is intended as a clean-label alternative to additives like methylcellulose for use in products like meat analogues, sauces, appetisers and baked goods. The yeast protein allows Revyve to offer this functionality via a single ingredient, as opposed to the mix of ingredients and additives found in plant-based egg replacers.

    Revyve to triple capacity in response to growing demand

    revyve yeast protein
    Courtesy: Alessa Joseph

    To make the protein, Revyve utilises what is virtually an endless supply of yeast (given the sheer amount of beer produced annually), which is washed and micro-milled to separate functional proteins and fibres.

    Upcycling a waste product allows the firm to lower the cost of its ingredient, which is critical if manufacturers are to embrace the yeast protein as an egg replacement.

    Illustrating its efficacy, Verstraeten says: “Revyve offers a cost reduction of 20-25% in a final sauce recipe versus traditional recipes with eggs. However, it offers cost parity versus the use of liquid eggs in a traditional muffin recipe.”

    The company is well-placed to capitalise on the egg crisis. “As our plant is operational, our ingredients can help formulate our egg ingredients in the short term, helping offset increasing prices,” he says. “Our ingredients cannot just substitute egg, they also bring other added values to brands such as clean-label, allergen-free claims and much lower CO2 impact.”

    With more people on the hunt for alternatives, Revyve is gearing up to expand its operations. “We expect to triple production capacity this year, to try to keep up with the demand that we are seeing. We also expect to enter new countries as we see that demand is picking up globally,” notes Verstraeten.

    New funding will fuel expansion amid egg crisis

    revyve yeast protein
    Courtesy: Alessa Joseph

    In October, Revyve struck a deal with Daymer Ingredients to bring its ingredients to the UK, where avian flu has also induced several shortages. One of its most famous pub chains, Wetherspoons, is replacing eggs with hash browns in several breakfast dishes.

    Across several other markets, from Europe and Russia to Japan, India and Brazil, egg prices have soared by 50-90% since 2019.

    Encouragingly for Revyve, Europeans are showcasing an appetite for its yeast protein. According to a survey recently conducted by the startup, consumers in the UK and Germany are worried about eggs’ impact on cholesterol when consumed in excess, while those in France expressed concerns about egg allergies and their implications for dietary restrictions.

    These consumers found yeast proteins to be a natural ingredient that’s rich in protein, vitamins, and minerals, and has various wellness benefits. That said, there was some scepticism about whether they’ll change the flavour of foods that traditionally use eggs, or if they can match or surpass the quality.

    Revyve, for its part, says it has formulated its egg replacer to address exactly these concerns. And it has impressed many manufacturers, as can be evidenced by its growing customer base. “In 2024, our plant was not yet fully operational, so revenue was limited,” says Verstraeten. “We are now in the market with multiple customers and have +100 active customers in our sales funnel pipeline.”

    The company has so far secured $20M from investors, but to fuel its capacity expansion and take on the chicken egg industry, it is currently finalising another fundraising round.

    With commercial partnerships in multiple geographies, can the startup Revyve the struggling egg industry?

    The post Can Yeast Protein Solve The Egg Crisis? This Startup Is Betting On It appeared first on Green Queen.

    This post was originally published on Green Queen.

  • AI Startup Gets $15.4M from EU Fund For Sustainable Proteins Made From Food Waste

    moa foodtech
    4 Mins Read

    Spanish AI-powered fermentation startup MOA Foodtech has received €14.8M ($15.4M) from the European Innovation Council to transform agricultural waste into high-value ingredients.

    Turning waste into functional foods using artificial intelligence (AI), Spain’s MOA Foodtech has secured millions in funding commitments under the European Innovation Council’s blended finance scheme.

    The startup has received €2.3M ($2.4M) in a direct grant from the EIC’s accelerator programme, in addition to a €12.5M ($13M) equity investment commitment from the EIC Fund. The latter is to be executed in a second phase as the amount would need to be matched by further financing from private investors.

    MOA Foodtech will use the capital to advance its Non-GMO Directed Fermentation project, which leverages its Albatros AI platform and fermentation to valorise food industry sidestreams and produce functional and sustainable ingredients.

    In addition to the financial support, projects backed by the EIC Accelerator benefit from Business Acceleration Services too, which provide companies with access to leading experts, corporate partners, and investors.

    Marrying AI with fermentation to save food waste

    ai protein
    Courtesy: MOA Foodtech

    Founded in 2021 by Susana Sánchez, José María Elorza, and Bosco Emparanza, MOA Foodtech utilises biomass fermentation to develop high-value ingredients.

    The company’s AI platform, Albatros, helps identify the optimal microorganisms to feed on these byproducts, which include cereals, bagasse, and legumes. The resulting biomass has high nutritional credentials – it contains all essential amino acids and has a protein digestibility score of 0.9 (on par with soy, beef, eggs and casein).

    Combined with its functional attributes, this allows companies to use the ingredient in a variety of applications, from plant-based meat and cheese to bread, sauces and pasta.

    One of the biggest challenges of commercialising fermentation-derived ingredients concerns regulation. But unlike precision fermentation – which requires novel food and GMO approval – MOA Foodtech uses microbes already recognised as safe by the European Food Safety Authority and the US Food and Drug Administration. This will help the startup streamline its approval process and bring its ingredients to market faster.

    The firm has been the recipient of several EU-backed investments, in collaboration with the local government of Navarra, under projects titled OMIC4FOOD, React, and Valsana. Prior to this latest EIC investment, MOA Foodtech raised €3M in a Series A round last summer, taking its total equity funding to €4.5M.

    “Our selection by the EIC is a vote of confidence in MOA’s technology, which seeks to revolutionize ingredient production,” said Emparanza, who is the CEO. “This funding will allow us to advance our AI platform, develop new functional ingredients, and further expand our impact.”

    Fermentation startups continue to find success

    eic accelerator
    Courtesy: MOA Foodtech

    Armed with the new funding, MOA Foodtech is finalising and scaling up the Albatros platform, and building a catalogue of proprietary ingredients to showcase the tech’s versatility.

    It is also looking to expand operations to an industrial scale, which would strengthen its position as a supplier, as part of its goal to become Europe’s first large-scale producer of ingredients made using directed fermentation.

    The company is already working with food industry leaders, including Italy’s Barilla, the world’s largest pasta producer.

    It was one of 71 startups selected by the latest EIC Accelerator funding round, which the body labelled as the “most competitive” to date since its launch under the Horizon Europe scheme. Over 1,200 applications were submitted, and only 430 were invited to present the projects to the council. The eventual winners secured a cumulative €387M ($404.6M) in funding, split between grants and equity investments.

    eu alternative protein funding
    Courtesy: GFI Europe

    The EU has collectively pumped €252M into future food research since 2020, half of which was invested in 2023 and early 2024, chiefly from its Horizon Europe programme. The scheme also set aside €50M to help scale precision fermentation and algae-based food startups in 2024.

    Other fermentation startups that have benefitted from the EIC Accelerator in recent months include Sweden’s Millow and Melt&Marble, Dutch firm NoPalm Ingredients, and Finland’s Onego Bio.

    This comes on the back of growing VC interest in fermentation-derived startups too. While investment in plant-based protein and cultivated meat startups in 2024 fell by 65% and 40%, respectively, the fermentation vertical secured 43% more capital last year, making up four of the five largest alternative protein funding rounds.

    The post AI Startup Gets $15.4M from EU Fund For Sustainable Proteins Made From Food Waste appeared first on Green Queen.

    This post was originally published on Green Queen.